Here’s a great picnic salad for the end of summer—with pasta and corn. We don’t usually think of pairing the two, both being starches, but the combo works great, especially when you toss in bacon, bell pepper, green onions, and basil, and tie everything together with buttermilk ranch dressing.
We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients.
You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.)
Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking.
We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients.
You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.)
Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking.
Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing Recipe
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
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