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Corn and Pasta Salad with Homemade Ranch Dressing

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings (as a side dish)
  • Nutrition Info
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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

  1. Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool. 
  2. 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. 
  3. 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. 
  4. 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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