Serve this colorful pasta side dish warm.
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3 cups water
2 cups uncooked dried rotini (corkscrew or pasta twists)
6 ounces small new potatoes, cut into 1/4-inch wedges
1 medium yellow summer squash, cut into eighths lengthwise, cut into 1-inch pieces
1 1/2 cups fresh snap pea pods, tips and strings removed
3 tablespoons Land O Lakes® Butter
4 ounces (1 cup) cooked ham, cut into thin strips
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon salt
*Substitute 1 1/2 teaspoons dried dill weed.
Bring water to a boil in 4-quart saucepan; add rotini. Cook over high heat 3 minutes. Add potatoes and squash; continue cooking 5 minutes. Add snap peas; continue cooking 1-2 minutes or until vegetables are tender. Drain.
Melt butter in same pan until sizzling. Add ham, dill, lemon juice and salt; cook, stirring occasionally 1-2 minutes or until heated through. Add cooked vegetables and pasta mixture to same pan; mix lightly. Serve immediately.
Left over salad can be reheated as necessary.