Corn and Pasta Salad with Homemade Ranch Dressing (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Copyright 2010 Television Food Network, G.P. All rights reserved
5. Nutritional analysis per serving
6. 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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