Pasta cut short, such as rotini, spirals, or little shells (2 1/4 cups)–8 oz.
Trimmed asparagus, 1 bunch (1 lb.).
3 ears of corn with silks and husks removed.
One small red onion, quartered.
Olive oil extra virgin, 1 tablespoon.
Salt And Black Pepper Kosher.
Links of smoked pork sausage, four (12 oz.).
Mediterranean-Style Pasta Salad Sauce by Hidden Valley Ranch, below.
1/2 cup of Hidden Valley Cucumber Ranch
Tomato dice: 1/2 cup.
Cucumber, diced—1/4 cup.
Lemon juice, fresh: 2 tablespoons.
To medium-high heat the grill.
Cook the pasta per the guidelines on the package while the grill is heating. Drain one more, then rinse with cold water until it’s cool. Keep aside in a big basin.
To uniformly coat, toss the asparagus, corn, and onion in the oil with a good dose of salt and pepper. About 6 minutes for the asparagus, 10 minutes for the corn, and 8 minutes for the onion, grill the vegetables alongside the sausage links, turning to ensure equal browning.
The sausage should be roasted thoroughly, and grill marks should develop after 10 minutes of grilling. Everything should be moved to a cutting board.
The pasta sauce ingredients should be thoroughly combined. Cut the onion into thin slices, the corn cobs into kernels, the asparagus into 1-inch pieces, and the sausages into thin half-moons once they are cold enough to handle.
Add the sauce and mix the pasta until it is thoroughly coated.
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