Bacon Corn Tomato Pasta Salad
Recipe from Two Peas and Their Pod
Everyone loves this easy pasta salad recipe with BACON! It is the perfect pasta salad for summer picnics, potlucks, and BBQ's!
Ingredients
For the pasta salad:
- 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
For the dressing:
- 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
Instructions
- Cook the pasta according to package directions. While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and garlic. Season with salt and black pepper, to taste.
- When the pasta is done cooking, drain and rinse with cold water. Put the pasta in a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and green onions.
- Drizzle the dressing over the pasta salad and toss well. Season with salt and pepper, to taste. Serve.
- Note-the pasta salad will keep in the refrigerator for up to 2 days.