Macaroni Corn Salad with Bacon and Greek Yogurt Ranch

Ingredients

• •2 cups macaroni pasta, dry
• •1 cup corn, fresh or leftover cooked
• •6 strips bacon, chopped
• •3/4 cup Greek yogurt, plain
• •2 shallots, finely sliced
• •2 tablespoons dill, fresh or dried
• •1 tablespoon olive oil
• •1/2 cup cashews, roughly chopped
• •to taste Salt and pepper

Directions

1. 1Boil macaroni in salted water until al dente, about 8 minutes, then drain and rinse with cold water.
2. 2Cook bacon pieces in a skillet over medium heat until crispy, about 6 minutes, then drain on paper towels.
3. 3Whisk Greek yogurt, olive oil, dill, salt, and pepper together in a large bowl until smooth.
4. 4Add cooled macaroni to the dressing bowl and toss well to coat evenly.
5. 5Stir in corn, shallots, and crispy bacon pieces.
6. 6Fold in cashews for crunch and extra protein.
7. 7Taste and adjust seasoning with salt and pepper as needed.
8. 8Chill 10 minutes before serving or serve immediately at room temperature.

💡 Swap half the macaroni for extra corn and cashews to cut carbs further while keeping protein high.

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