Fresh Garden Pasta Salad with Dill Vinaigrette
Fresh Garden Pasta Salad with Dill Vinaigrette
Use fresh or dried dill weed in this colorful pasta salad that is perfect for a summer picnic or spring lunch.
Fresh Garden Pasta Salad with Dill Vinaigrette
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30 min
Prep Time
1 hr 30 min
Total Time
8
servings Ingredients
Pasta
6 ounces (1 12 cups) uncooked dried mafalda or bowtie pasta
Dressing
12 cup olive or vegetable oil
13 cup finely chopped fresh dill
14 cup rice vinegar or vinegar
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh garlic
34 teaspoon salt
Salad
2 tablespoons Land O Lakes® Butter
1 cup whole kernel corn
1 medium (1 cup) red onion, cut into thin wedges
1 cup sugar snap peas, sliced in half
1 cup grape tomatoes, cut in half
1 small (1 cup) zucchini, thinly sliced
*Substitute 1 tablespoon dried dill weed.
How to make
-
STEP 1
Cook pasta according to package directions. Drain well; rinse with cold water. Set aside.
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STEP 2
Combine all dressing ingredients in bowl; set aside.
-
STEP 3
Melt butter in 8-inch skillet over medium heat until sizzling; add corn and red onion. Cook 1-2 minutes or until onion is crisply tender.
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STEP 4
Combine pasta, corn mixture and all remaining salad ingredients in bowl. Add dressing; toss to combine. Cover; refrigerate 1 hour or until flavors are blended.
270 Calories
17 Fat (g)
10 Cholesterol (mg)
250 Sodium (mg)
25 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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