No. 1 Southern Pasta Salad
Kevin Howell, 15th Chancellor of NC State
Prep Time
25 mins
Cook Time
20 mins
Ingredients
- 1 pound(s) rotini or bow-tie pasta
- 2 cup(s) corn, fresh or frozen and thawed
- 1 pint(s) cherry tomatoes, halved
- 1 whole red bell pepper, diced
- 1 1/2 cup(s) sharp white cheddar, cubed
- 8 slice(s) bacon, cooked crisp and crumbled
- 1/2 cup(s) sliced scallions
- 1/4 cup(s) chopped fresh parsley
- 1/2 cup(s) Honey-Dijon dressing: olive oil
- 1/4 cup(s) Honey-Dijon dressing: apple cider vinegar
- 2 tablespoon(s) Honey-Dijon dressing: Dijon mustard
- 1 1/2 tablespoon(s) Honey-Dijon dressing: honey
- 1 clove(s) Honey-Dijon dressing: small garlic clove, minced
- 1/2 teaspoon(s) Honey-Dijon dressing: smoked paprika
- Honey-Dijon dressing: 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
1. Cook the pasta until al dente. Drain and rinse under cold water.
2. Cook the corn in a hot skillet for 4–5 minutes, stirring occasionally, until lightly charred. Allow it to cool.
3. Whisk together all the dressing ingredients.
4. Combine the pasta, corn, tomatoes, red pepper, cheddar, bacon, scallions and parsley in a large bowl.
5. Pour the dressing over the salad and toss until evenly coated.
6. Refrigerate for at least two hours or overnight. Toss again before serving.
2. Cook the corn in a hot skillet for 4–5 minutes, stirring occasionally, until lightly charred. Allow it to cool.
3. Whisk together all the dressing ingredients.
4. Combine the pasta, corn, tomatoes, red pepper, cheddar, bacon, scallions and parsley in a large bowl.
5. Pour the dressing over the salad and toss until evenly coated.
6. Refrigerate for at least two hours or overnight. Toss again before serving.