INGREDIENTS
2
Hearts of romaine lettuce, cut into 1/3-inch pieces
2
ears Corn
2 cloves
Garlic
8 oz
Tricolored fusilli, cooked and cooled
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Kosher salt
2 tbsp
Olive oil
1/4 cup
Olive oil, extra-virgin
3 cups
1/3-inch-diced day-old bread, day-old
1/2 cup
Buttermilk, reduced-fat
1/4 cup
Greek yogurt, reduced-fat
1 1/2 cups
Parmesan