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short cut pasta, such as rotini, spirals, or small shells (2¼ cups)
8 oz.
asparagus, trimmed
1 bunch (1 lb.)
corn, husks and silks removed
3 ears
small red onion, cut in quarters
1
extra-virgin olive oil
1 tablespoons
kosher salt and black pepper
smoked pork sausage links
4 links (12 oz.)
Hidden Valley Ranch® Mediterranean-Style Pasta Salad Sauce, below
½ cup
diced tomato
½ cup
diced cucumber
¼ cup
fresh lemon juice
2 teaspoons
For safe meat preparation, reference the USDA website.
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.
Mix all of the Pasta Sauce ingredients until smooth. 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.
