Description
- Pasta salad with corn bacon and buttermilk ranch dressing delivers creamy, crunchy, summer-perfect flavor in just 30 minutes.
Ingredients
- 8 ounces orecchiette pasta
- Salt, for boiling pasta
- 1 tablespoon olive oil
- 1 3/4 cups fresh or frozen corn kernels
- 3/4 cup green onions, thinly sliced (about 6 green onions)
- 3/4 cup red bell pepper, diced
- 1/4 cup fresh basil, coarsely chopped
- 1/3 cup buttermilk ranch dressing
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta and corn:
- Bring 2 quarts of water to a boil in a large pot and add 1 tablespoon of salt.
- Add the pasta and cook until al dente according to package instructions.
- Add the corn kernels during the last minute of cooking.
- Drain and set aside to cool.
- Sauté the corn (optional):
- If preferred, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the corn and sauté for 3-4 minutes until lightly golden.
- Combine the salad:
- In a large mixing bowl, combine the cooked pasta and corn, green onions, red bell pepper, and basil.
- Add the buttermilk ranch dressing and toss to coat evenly.
- Season with salt and black pepper to taste.
- Serve:
- Chill for 10-15 minutes before serving for best flavor. Pairs well with grilled chicken or a plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta and Grain Salads
- Method: Boiling, Mixing
- Cuisine: American