Colourful ranch pasta salad is packed with flavour, made with pancetta, corn and herby mayo dressing but still comes in at just 280 calories per serving. It’s a filling salad, perfect as a BBQ side or as packed lunch.
- 100ml buttermilk
- 1tbsp soured cream
- 1tbsp mayonnaise
- 1tbsp chopped parsley, chives, tarragon or dill 1tsp vinegar or lemon juice
- 1 garlic clove, grated
- 2 corn on the cob
- 1tsp oil
- 120g cubed pancetta
- 250g pasta, cooked
- 3 spring onions, chopped
In a bowl, mix together the buttermilk, soured cream, mayo, herbs, vinegar and garlic.
Meanwhile, fry the corn in the oil, until charred on all sides. Set aside to cool. Add the pancetta to the pan and fry until crisp. Drain on absorbent kitchen paper.
To serve, slice the corn from the cob and mix together with the pasta, pancetta, spring onion and herby dressing.
Top tip for making Ranch pasta salad
Leftover chicken from your roast dinner? Serve it cold on top of this delicious salad.