Recipe courtesy of Food Network Kitchen
Corn and Pasta Salad with Homemade Ranch Dressing
Total:
30 min
Active:
20 min
Yield:
6 servings (as a side dish)
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
20 min
Yield:
6 servings (as a side dish)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool. 

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve. 

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon. 

Nutritional analysis per serving Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg;

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