Ingredients
For the Basil Ranch Dressing:
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½ cup plain Greek yogurt or sour cream
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⅓ cup mayonnaise
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2 tablespoons buttermilk
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1 cup fresh basil leaves
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¼ cup chopped fresh chives
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2 teaspoons Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and black pepper to taste
For the Pasta Salad:
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3 ounces turkey bacon
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1 pound short-cut pasta (like rotini or penne)
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2 cups chopped broccoli florets
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2 cups grilled or roasted corn kernels (about 3 ears)
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¼ cup basil pesto
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8 ounces burrata cheese, at room temperature
Instructions
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Prepare the Dressing:
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In a blender or food processor, combine Greek yogurt (or sour cream), mayonnaise, buttermilk, fresh basil, chopped chives, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
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Blend until smooth and creamy. Set aside.
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Cook the Turkey Bacon:
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Preheat the oven to 400°F (200°C).
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Line a baking sheet with parchment paper and arrange the turkey bacon slices in a single layer.
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Bake for 8–10 minutes, or until crispy.
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Remove from the oven and let cool. Once cooled, crumble into bite-sized pieces.
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Cook the Pasta and Broccoli:
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Bring a large pot of salted water to a boil.
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Add the pasta and cook according to package instructions.
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During the last 2 minutes of cooking, add the chopped broccoli florets to the boiling water with the pasta.
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Drain the pasta and broccoli together and return to the pot.
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Assemble the Salad:
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While the pasta and broccoli are still warm, add the prepared basil ranch dressing and basil pesto. Toss to coat evenly.
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Add the grilled or roasted corn kernels and crumbled turkey bacon. Mix well.
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Serve:
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Transfer the pasta salad to a serving dish.
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Tear the burrata cheese into pieces and place on top of the salad.
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Garnish with additional fresh basil leaves if desired.
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Serve warm or at room temperature.
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