Corn and Pasta Salad with Homemade Ranch Dressing

• 4 ounces gemelli pasta
• 1 small garlic clove
• Kosher salt and freshly ground black pepper
• 1/3 cup reduced-fat sour cream
• 1/3 cup buttermilk
• 2 teaspoons cider vinegar
• 1 scallion, minced
• 2 small ears fresh corn
• 8 ounces grape tomatoes, preferably mixed heirloom, halved
• 1/4 small red onion, thinly sliced lengthwise
• 4 cups baby arugula
• 2 slices bacon, cooked until crisp in the microwave, and crumbled

1. Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.
2. Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt.
3. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste.
4. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper.
5. Whisk the dressing until smooth and reserve.
6. Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired).
7. Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat.
8. Sprinkle with the bacon.

gemelli pasta, garlic, kosher salt, sour cream, buttermilk, cider vinegar, scallion, corn, grape tomatoes, red onion, baby arugula, bacon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-and-pasta-salad-with-homemade-ranch-dressing-recipe.html (may not work)