Name: Corn and Pasta Salad with Homemade Ranch Dressing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings (as a side dish)
Ingredients: 4 ounces gemelli pasta; 1 small garlic clove; Kosher salt and freshly ground black pepper; 1/3 cup reduced-fat sour cream; 1/3 cup buttermilk; 2 teaspoons cider vinegar; 1 scallion, minced; 2 small ears fresh corn; 8 ounces grape tomatoes, preferably mixed heirloom, halved; 1/4 small red onion, thinly sliced lengthwise; 4 cups baby arugula; 2 slices bacon, cooked until crisp in the microwave, and crumbled

Directions

Watch how to make this recipe.

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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Corn and Pasta Salad with Homemade Ranch Dressing

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