Ingredients
3 large hard-cooked eggs, chopped
½ cup (125 mL) roasted corn kernels
½ medium red bell pepper, finely chopped
1 rib celery, finely chopped
4 slices bacon, cooked, chopped
1 lb. 3 oz. (535 g) Basic Egg Pasta Dough, quartered
¼ teaspoon (1 ml) ground black pepper
½ teaspoon (2 ml) salt
½ teaspoon (2 ml) garlic powder
2 tablespoons (30 ml) champagne vinegar
¼ cup (50 ml) Dijon mustard
1 cup (250 ml) plain Greek-style yogurt
Step by step
Combine Dressing ingredients in large bowl. Whisk until well blended; refrigerate until ready to use.
Attach Pasta Press Accessory fitted with Bucatini plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 8-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain pasta; rinse with cold water.
Meanwhile, combine remaining ingredients with Dressing. Add cooled pasta; gently toss until combined.