Directions:

• Cook your box of pasta per box direction, drain and rinse with cold water to stop the cooking process.
• While the pasta is cooking, you can start prepping your other ingredients. Chop your mild cheddar into ¼ inch bite sized cubes, cook your 2 corn on the cobs & cut off the cob or use 1 cup of frozen corn, dice up your romaine heart lettuce, finely dice your red onion and crumble up your 5 pieces of cooked bacon. Place ingredients into a large mixing bowl.

  (prep tip: if you are making this the night before DO NOT put the romaine heart lettuce in yet. Wait until the next morning to incorporate it so it does not get soggy. Romaine Heart Lettuce is the best for this recipe because it does not get soggy easily, but you still will want to wait till day of for optimal crunch)
• In a medium mixing bowl add mayo, greek yogurt, dill, salt, parley, garlic salt, garlic powder, onion powder and pepper. Whisk until thoroughly combined. Refrigerate until ready to use.
• Add your cooked pasta to the bowl with the other ingredients and give a toss for it to combine evenly. Then pour your ranch dressing sauce over it all and continue to toss until the sauce is evenly distributed over it all.
• If you can give it at least an hour to marinade in the fridge, do it! If not, no worries. Add more salt and pepper to taste if you prefer and enjoy!