12-ouncepackage tri-color rotini pasta, cooked according to package instructions
2ears of fresh corn, uncooked
1red pepper, chopped
1/4red onion, diced (about 1/2 cup)
1/2cucumber, chopped (about 1 cup)
1/2cupHidden Valley Ranch Sriracha dressing, plus additional for serving
1lime, cut into wedges
8ouncesgrape tomatoes, quartered
3green onions, sliced
Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
Prep your other vegetables.
In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.