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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large bowl
- Charcoal or gas grill
- Silicone pastry brush
Directions
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.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 240mg
- Total Carbohydrates: 34g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
From the week of May 22, 2019