Sometimes, you just need things to be easy. You need lunch or dinner to take less than half an hour to prepare, and you want to make it early in the day so that it’s ready when you are. This pasta salad is for just such a day. (It doesn’t hurt that it’s cheerfully bright and ideal for eating outside in the sun.) This perfect pasta salad really only takes as long to make as your pasta takes to cook.
Cook pasta according to package instructions and place in a large bowl with corn. (If using fresh corn, add the corn to the boiling pasta water about 2 minutes before the pasta is cooked, then drain with the pasta.) Then, add the scallions, diced pepper, and tomatoes, tossing gently to combine. Set aside to cool.
While the pasta is cooling, whisk together the Vegenaise, sour cream, lemon juice, and salt. Pour the mixture over the pasta and mix well to incorporate the ingredients. Stir in the dill and salt to taste.
Cover with clear wrap and chill for 4-6 hours to let the flavors marinate. Serve chilled.