TriPasta Summers Delight

Dressing Ingredients:

• 1 Cup Basil (fresh)
• 1/4 Cup Chives (fresh)
• 1/3 Cup Mayonnaise
• 1/2 Cup Sour Cream
• Pepper (to taste)
• Salt (to taste)
• 2 TBSP Buttermilk
• 1 TSP Garlic Powder
• 1 TSP Onion Powder
• 2 TSP Worcestershire Sauce

Salad Ingredients:

• 1 Cup Burrata Cheese (chopped)
• 2 Cups Broccoli
• 2 Cups Corn Cob (fresh, cooked)
• 2 Packs Prosciutto 
• TriColor Pasta (1 lb)

Instructions:

Cook tricolor pasta according to packaging. Drain and set aside to cool.

Bake prosciutto on a parchment lined baking sheet on 400F for roughly 8 minutes or until crispy. Remove, let cool, cut into mini bite size pieces and set aside.

Toss dressing ingredients into a blender, until smooth and set aside.

In a large mixing bowl add cooked corn and tricolor pasta; baked prosciutto, burrata cheese and broccoli. Gently toss. Pour dressing and gently blend all together.

Tips:

• Buttermilk powder can be used according to package instructions.
• Dish can be served warm if preferred.
• Leftovers can last 3 – 5 days refrigerated.
• Leftover flavors enhance.
• Makes for a great meal or side dish.
• Save time by precooking the tricolor pasta and corn up to 3 days prior to blending.
• Sour Cream can be substituted with plain Greek yogurt.
• You may cook broccoli if desired, we like it uncooked.
• You may leave the burrata cheese whole as I did (as photographed) in the serving center.
• You may reduce the packs of prosciutto if desired when serving as a side dish.
• You may substitute the fresh basil and chives with dried if necessary. Taste will be slightly altered.