Corn and Pasta Salad with Homemade Ranch Dressing — Damn Delicious

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Corn and Pasta Salad with Homemade Ranch Dressing

The boyfriend went on a guys trip to Vegas this weekend so I wasn’t really in the mood to make a crazy, elegant/sophisticated dinner for myself so I decided to make this simple pasta salad. I really enjoyed the homemade ranch dressing, which was a lot simpler than I imagined. I love making homemade sauces because it really gives you you a chance to control the fat and salt content and in the end, it’s just so much more fresh than store-bought sauces. I also loved everything else about this salad, from the crisp pieces of salty bacon, the sweet corn kernels, and the sliced red onions giving off a little bit of heat. It was a very quick and easy refreshing dinner, which also works as a side dish, that was just perfect as a meal for one.

Corn and Pasta Salad with Homemade Ranch Dressing (adapted from Food Network):

Yields 4 servings

  • 8 ounces fusili (spirals) pasta
  • 4 slices bacon, chopped
  • 1 clove garlic
  • Kosher salt, to taste
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 teaspoons cider vinegar
  • 2 scallions, minced
  • Freshly ground black pepper, to taste
  • 1 (15 ounce) can whole kernel corn, drained
  • 8 ounces grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 3 cups baby lettuce mix

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

While the pasta is cooking, h eat a small skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Finely chop the garlic clove on a cutting board; sprinkle with salt, to taste.

Using the blade of a chef’s knife, press down onto garlic, smashing it to make a paste.

In a large bowl, add the garlic paste, sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper, to taste. Whisk the dressing until smooth and reserve.

Add the pasta, corn, tomatoes, onion and lettuce mix and gently toss to combine. (If you plan on saving some for later, mix the greens right before serving so they don’t wilt.)

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