Bacon Ranch and Penne Pasta Salad

How to make Bacon Ranch and Penne Pasta Salad

Prep Time: 25 minutes        |        Cook Time: 20 minutes        |        Serves:  4 - 6

Ingredients

• 350g Remano Gluten Free penne pasta with quinoa
• 200g Berg middle bacon
• 3 corn cobs
• 1 head of broccoli, cut into florets
• 100g Westacre cheddar cheese, grated
• ½ medium red onion, finely sliced
• Salt and pepper, to season

Ranch Dressing

• ⅓ cup Colway Real mayonnaise
• 2 tbsp Farmdale Cultured buttermilk
• 1 tbsp Remano white wine vinegar
• 1 garlic clove, finely chopped
• 1 tbsp chives, finely chopped
• ¼ tsp Stonemill ground paprika
• ½ tsp White Mill caster sugar

Method

1. Bring a large 3L saucepan of salted water to the boil. Cook penne pasta for 8–10 minutes or until al dente. Drain, rinse with cold water, drain again, and set aside to cool.
2. Boil corn cobs in a large 3L saucepan of water for 5 minutes. Drain, rinse with cold water, and drain again. Cut kernels off the cob and set aside.
3. Boil broccoli florets in water for 2 minutes. Drain, rinse with cold water, and drain again. Set aside.
4. Cut bacon into 1 cm cubes and pan-fry over medium heat until lightly cooked. Set aside.
5. In a large bowl, combine pasta, corn, broccoli, onion, bacon, and cheddar cheese. Season with salt and pepper.
6. Add desired amount of ranch dressing and toss to coat. Serve immediately.

Ranch Dressing

1. Combine mayonnaise, buttermilk, white wine vinegar, garlic, chives, paprika, and caster sugar. Whisk or shake until well combined.
2. Season to taste. Refrigerate until ready to use.