Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee mostaccioli pasta | ||
| 1 c. chopped baby spinach | ||
| ½ c. fresh corn cut off the cob | ||
| ⅓ c. crumbled goat cheese | ||
| ¼ c. toasted pine nuts | ||
| 4 slice(s) Hy-Vee bacon, cooked and crumbled | ||
| 4 tbsp. Hy-Vee mayonnaise | ||
| 3 tbsp. white wine vinegar | ||
| 2 tbsp. Hy-Vee extra-virgin olive oil | ||
| 1 tbsp. Hy-Vee stone-ground Dijon mustard | ||
| 1 tsp. Hy-Vee sugar | ||
| Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste |
Directions
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a large bowl, combine cooled pasta with spinach, corn, goat cheese, pine nuts and bacon.
- In a small bowl, whisk together mayonnaise, white wine vinegar, olive oil, mustard, sugar, salt and pepper. Pour dressing mixture over pasta mixture and toss to combine. Serve immediately or chilled.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 140mg
- Total Carbohydrates: 14g
- Protein: 5g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 0%
Recipe Source:
Hy-Vee weekly ad from the week of May 21, 2014.