Corn and Pasta Salad with Homemade Ranch Dressing

  • 4 ounces gemelli pasta
  • 1 small garlic clove
  • Salt and freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup buttermilk
  • 2 teaspoons cider vinegar
  • 1 spring onion, 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 rocket
  • 2 slices bacon, cooked until crisp in the microwave, and crumbled

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and spring onion; season with salt and pepper. Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and rocket to bowl with dressing; gently toss to coat. Sprinkle with the bacon.

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Nutritional analysis per serving

Calories 148; Total Fat 3g (Sat Fat 1.5g, Mono Fat 0.4g, Poly Fat 0.3g) ; Protein 6g; Carb 25g; Fiber 3g; Cholesterol 9.5mg; Sodium 159mg

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