Smokehouse Southern-Style Pasta Salad

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Recipe created by Genevieve Ko on behalf of Hidden Valley.
  • Prep 10 m
  • Cook 20 m
  • Total 30 m
Servings: 4


  • 8 oz. short cut pasta, such as rotini, spirals, or small shells (2¼ cups)
  • 1 bunch (1 lb.) asparagus, 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 (12 oz.) smoked pork sausage links
  • Hidden Valley Ranch® Southern-Style Pasta Salad Sauce, below

Southern-Style Pasta Salad Sauce

  • ½ cup Hidden Valley® Honey BBQ Ranch® dressing
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon dry mustard


  1. 1. Heat a grill to medium-high.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
• For safe meat preparation, reference the USDA website.

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