Go Back

Spinach Corn and Pasta Salad


  • 4 ounces spiral pasta
  • 1 small garlic clove
  • Kosher salt and freshly ground black pepper
  • 1/3 cup sour cream
  • 1/3 cup buttermilk make your own here
  • 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
  • 2 cups baby spinach diced
  • 2 slices bacon diced


  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. 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 scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.
  3. Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired).
  4. Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat.
  5. Sprinkle with the bacon.