Heat a large stockpot of lightly salted water over high heat. Cook pasta according to package directions; drain. Run cold water over cooked pasta until chilled. Place drained pasta in a large bowl.
Okay... who doesn't love bacon and ranch?! Love it even more in pasta salad form with charred corn, broccoli, and Cheddar cheese.
Servings and Ingredients
|1 (16-oz.) box Hy-Vee penne pasta|
|2 ear(s) fresh corn, husked and silks removed|
|1 tbsp. Gustare Vita olive oil|
|1 c. broccoli florets|
|¾ c. shredded carrot|
|½ c. Hy-Vee shredded Cheddar cheese|
|2 stalk(s) celery, sliced|
|2 green onions, sliced|
|¾ c. Hy-Vee ranch dressing|
|5 slice(s) Hy-Vee bacon, crisp-cooked and chopped|
Things To Grab
- Large stockpot
- Large bowl
- Charcoal or gas grill
- Silicone pastry brush
While pasta is cooking, preheat a charcoal or gas grill on medium-high heat. Brush corn with olive oil and grill for 5 to 8 minutes, turning occasionally until charred. Remove from heat. When cool enough to handle, cut kernels off the cob.
Toss pasta with charred corn, broccoli, shredded carrot, shredded Cheddar cheese, celery, green onions, and ranch dressing until well combined. Refrigerate for 2 hours or overnight.
Just before serving, stir in crisp-cooked bacon. Serve immediately.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 240mg
- Total Carbohydrates: 34g
- Protein: 8g
From the week of May 22, 2019