Recipe courtesy of Hidden Valley

Smokehouse Pasta Salad

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.

Mediterranean-Style Pasta Salad Sauce:

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