Description
Great for a summer backyard dinner! (From Half Baked Harvest)
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Directions
To make the dressing, combine all ingredients in a blender and blend until smooth. Season to taste with salt and pepper.
Bring a large pot of salted boiling water to a boil. Boil the pasta to al dente, according to package instructions. Drain.
In a large bowl, toss together the hot pasta with the dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon and avocado. Gently toss to combine.
Serve warm or cold. The salad will develop more flavor as it sits. Add the bacon and avocado just before serving.
About 6 servings
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Ingredients
 Jalapeno Ranch Dressing:
1/2 cup plain yogurt or sour cream
1/3 cup mayo
2 T. buttermilk
1 cup fresh basil
1/2 cup fresh cilantro
1 jalapeno, seeded
2 tsp. Worcestershire
1 tsp. garlic powder
1 tsp. onion powder
Salt and Pepper
Salad:
1 pound short-cut pasta
1 cup cubed spicy cheddar cheese
1 head Romaine lettuce, shredded
2 cups cherry tomatoes, halved
2 cups grilled corn (about 3 ears)
8 slices cooked bacon, crumbled
1 avocado, diced
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