| Portions |
|---|
| Serves 6 to 8 |
Ingredients
- 375g bacon
- Salt
- 350g rotini
- 1 tablespoon butter
- 2 cups corn kernels
- Pepper
- 2 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 3–4 cups chopped romaine or arugula
- 4 green onions, thinly sliced
- 2 avocados, diced
For the dressing:
- ½ cup buttermilk
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- 2–3 tablespoons pickled jalapeno juice
- 1 teaspoon onion powder
- ¼ cup finely diced pickled jalapenos
- 3–4 tablespoons chopped dill
- Salt & pepper
Directions
- Line a large sheet pan with parchment paper and lay out the bacon in a single layer. Add to a cold oven then turn the oven on to 425ºF. When the oven is up to temperature, set a timer for 6 minutes. If the bacon is not crisp after 6 minutes, leave it in the oven for an additional 2 minutes or until crisp. Once crisp, remove the bacon from the pan, set it aside to cool, then roughly chop into bite-sized pieces.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt and cook the pasta according to the package directions. Drain and rinse the noodles under cold water to chill and remove excess starch.
- Place the pot over medium heat and add in the butter to melt. Add in the corn and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Stir in the garlic and continue to cook for 1 minute.
- Transfer the corn to a large bowl and add in the pasta and bacon along with the tomatoes, lettuce or arugula, green onions, and avocado. Set aside.
- In medium bowl or glass measuring cup, whisk together the buttermilk, sour cream, mayonnaise, pickled jalapeno juice, onion powder, diced pickled jalapenos, and dill and season with salt and pepper. Add the dressing onto the pasta and toss well to combine.