Bacon, Corn, and Tomato Pasta Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.77 out of 5 stars
(21)
Ingredients
- 12 ounces pasta (we use orecchiette)
- 8 strips cooked bacon (chopped)
- 1 1/2 cups grape tomatoes (cut in half)
- 1 cup fresh sweet corn kernels (can use frozen corn)
- 3 cups arugula
- 1 cup white cheddar cheese cubes
- 3 green onions (chopped)
- Kosher salt and black pepper (to taste)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic (minced)
- Kosher salt and black pepper (to taste)
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Preparation
Chef’s notes
You can cook the bacon in advance. Cook it in the oven or smoke it on a Traeger Grill. Once cooked, place it on a plate lined with paper towels to remove excess grease. Place in a Ziploc bag and store in the refrigerator until ready to use.
Use orecchiette pasta for this recipe. It is a nice size for pasta salad.
You don’t have to cook the sweet corn for this recipe. Just remove the corn kernels from the cob with a sharp knife and add them to the salad. If you don’t have fresh sweet corn, you can use thawed frozen corn.
Use grape tomatoes for this pasta salad. Cherry tomatoes also work well. If you have a lot of large garden tomatoes, chop them up and throw them in the pasta salad.
Use white cheddar cheese, but regular cheddar or Gouda cheese is also fine.
If you want to make the pasta salad vegetarian, you can leave out the bacon.