Summer Bucatini

• 1 cup plain greek style yogurt
• 1/4 cup dijon mustard
• 2 tablespoons champagne vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound Basic Egg Pasta Dough quartered
• 4 slices bacon cooked, chopped
• 1 celery finely chopped
• 1/2 red bell pepper medium, finely chopped
• 1/2 cup roasted corn kernels
• 3 eggs large hard-cooked, chopped

1. Combine Dressing ingredients in large bowl. Whisk until well blended; refrigerate until ready to use.
2. Attach Pasta Press Accessory fitted with Bucatini plate to KitchenAidR 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.
3. 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.
4. Meanwhile, combine remaining ingredients with Dressing. Add cooled pasta; gently toss until combined.

greek style yogurt, dijon mustard, champagne vinegar, garlic, salt, ground black pepper, egg pasta, bacon, celery, red bell pepper, corn kernels, eggs

Taken from www.yummly.com/recipe/Summer-Bucatini-2139511 (may not work)