Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing

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

1. Bring 2 quarts of water to a boil in a large pot, then stir in 1 tablespoon of salt. Add the pasta and cook it uncovered at a lively boil until it is al dente. When the pasta is about 1 minute from being done, stir the corn into the same pot.
2. Drain the pasta and corn together, then put them aside.
3. Slice the bacon into 1/2 inch pieces. Place it in a frying pan over medium heat and cook until the fat has cooked out and the bacon is deeply browned. Transfer the bacon to a plate lined with paper towels.
4. A quick sink-saving note: do not send the bacon fat down the drain unless you are hoping to meet your plumber. Spoon or pour it into a jar for cooking later, or throw it away.
5. In a large bowl, combine the drained, cooled pasta and corn with the bacon and the remaining ingredients. Toss everything with the dressing, then season with additional salt and pepper to taste.
6. Serve with grilled chicken or steak.