Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing

Perfect pasta picnic salad! With corn, bacon, basil, and buttermilk ranch dressing.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 8 ounces orecchiette pasta
  • Salt for pasta water
  • 4 ounces bacon (about 4 strips)
  • 1 3/4 cup fresh or frozen corn kernels
  • 3/4 cup green onions, thinly sliced (from about 6¬†green onions)
  • 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

Method

1 Cook the pasta and corn: 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.

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2 Cook the bacon: 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.

Note: 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.

3 Combine the ingredients to make the salad: 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.

pasta-salad-corn-bacon-method-2

Great served with grilled chicken or steak.