Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
8 ounces orecchiette pasta
Salt for pasta water
4 ounces bacon
1 3/4 cup fresh or frozen corn kernels
3/4 cup green onions, thinly sliced
3/4 cup diced red bell pepper
1/4 cup coarsely chopped fresh basil
1/3 cup of buttermilk ranch dressing
Salt and pepper to taste
Directions
Heat 2 quarts of water in a large pot until boiling. Add 1 tablespoon of salt. Add the pasta and boil uncovered at a rolling boil until al dente.
About 1 minute before the pasta is ready, add the corn to the boiling pasta water with the pasta.
Drain the pasta and corn, and set aside.
Cut the bacon into 1/2 inch pieces. Put in a frying pan and heat on medium. Cook until the fat has rendered and the bacon is well browned. Remove bacon to a paper towel lined plate.
Do not pour rendered fat down your kitchen sink unless you really like your plumber. Pour it into a jar to use for another cooking purpose or discard.
In a large bowl add the drained, cooled pasta and corn, the bacon, and the remaining ingredients. Toss with with dressing. Add more salt and pepper to taste.
Great served with grilled chicken or steak.