Smokehouse Pasta Salad

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • Pasta Salad Base:
  • 8 ounces short cut pasta, such as rotini, spirals, or small shells (2 1/4 cups)
  • 1 bunch asparagus (1 pound), trimmed
  • 3 ears corn, husks and silks removed
  • 1 small red onion, cut in quarters
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 4 links smoked pork sausage links (12 ounces)
  • Choice of Hidden Valley Ranch® Sauce, below
  • Southern-Style Pasta Salad Sauce:
  • 1/2 cup Honey BBQ Hidden Valley Ranch®
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon smoked sweet paprika
  • 1/2 teaspoon dry mustard
  • Italian-Style Pasta Salad Sauce:
  • 1/2 cup Roasted Garlic Hidden Valley Ranch®
  • 1/4 cup prepared pesto
  • 2 teaspoons red wine vinegar
  • Mediterranean-Style Pasta Salad Sauce:
  • 1/2 cup Cucumber Hidden Valley Ranch®
  • 1/2 cup diced tomato
  • 1/4 cup diced cucumber
  • 2 teaspoons fresh lemon juice
Directions
Pasta Salad Base:
  • Heat a grill to medium-high.

  • While the grill heats, cook the pasta according to the package's directions. Drain, rinse under cold water until cool, and drain again. Reserve in a large bowl.

  • Toss the asparagus, corn, and onion with the oil and a generous pinch of salt and pepper to evenly coat. Grill along with the sausage links, turning to evenly brown, until crisp-tender and lightly charred, about 6 minutes for the asparagus, 10 minutes for the corn, and 8 minutes for the onion. Grill the sausage, turning occasionally, until grill marks appear and heated through, and 10 minutes. Transfer everything to a cutting board.

  • When cool enough to handle, cut the asparagus into 1-inch pieces, cut the kernels off the corn cobs, thinly slice the onion, and cut the sausages into thin half-moons. Add to the pasta, along with the sauce, and toss until evenly coated.

For Pasta Sauces:
  • Stir all of the ingredients together (for each sauce separately) until well-mixed.


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    Recipe courtesy of Food Network Kitchen