Fresh Garden Pasta Salad with Dill Vinaigrette

• 6 ounces (1 1/2 cups) uncooked dried mafalda or bowtie pasta
• 1/2 cup olive or vegetable oil
• 1/3 cup finely chopped fresh dill*
• 1/4 cup rice vinegar or vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh garlic
• 3/4 teaspoon salt
• 2 tablespoons Land O Lakes Butter
• 1 cup whole kernel corn
• 1 medium (1 cup) red onion, cut into thin wedges
• 1 cup grape tomatoes, cut in half
• 1 small (1 cup) zucchini, thinly sliced
• 1 cup sugar snap peas, sliced in half

1. Cook pasta according to package directions.
2. Drain well; rinse with cold water.
3. Set aside.
4. Combine all dressing ingredients in bowl; set aside.
5. Melt butter in 8-inch skillet over medium heat until sizzling; add corn and onion.
6. Cook 1-2 minutes or until onion is crisply tender.
7. Combine pasta, corn mixture and all remaining salad ingredients in bowl.
8. Add dressing; toss to combine.
9. Cover; chill 1 hour or until flavors are blended.
10. *Substitute 1 tablespoon dried dill weed.

pasta, olive, fresh dill, rice vinegar, lemon juice, fresh garlic, salt, butter, whole kernel corn, red onion, grape tomatoes, zucchini, sugar snap peas

Taken from www.landolakes.com/recipe/3486/fresh-garden-pasta-salad-with-dill-vinaigrette (may not work)