BACON CORN PASTA SALAD😍

The best pasta salads are the ones that garner more attention than the main course, and this pasta salad hits on all fronts. Crisp bacon, pops of roasted corn, creamy goat cheese, all married together with the most delicious basil vinaigrette. This is a show stopper for BBQs, but easy and healthy enough for an easy weeknight dinner or meal prepped lunch. You’re gonna love this one!

This pasta salad is best served immediately at room temperature. If you would like to make this ahead, keep the goat cheese and basil vinaigrette separate, warm the pasta slightly or let it come to room temperature before tossing with the basil vinaigrette and serving. You can also make the basil vinaigrette ahead of time, but also make sure it is room temperature before serving as the oil in it will solidify. I decided to add the cherry tomatoes after photographing the dish because it needed a little pop of freshness and it worked sooo well - the residual heat of the pasta softens the goat cheese slightly too and it’s just incredible. You’re gonna love it!

Serves 3 as a meal, 5-6 as a side.

Ingredients:

For the Bacon Corn Pasta Salad:

• 6 strips of bacon, chopped

• 1 large zucchini or 2 medium zucchinis, cubed

• ½ lb short grain pasta (like orecchiette, fusilli, shells, etc.)

• 1 cup frozen roasted corn

• ½ cup sliced cherry tomatoes

• 1 oz crumbled goat cheese 

• Salt and pepper to taste

For the Basil Vinaigrette:

• 1 cup packed fresh basil

• ¼ cup olive oil

• 2-3 tbsps lemon juice

• 2 tbsps freshly grated parmesan cheese

• 1 tbsp white balsamic or champagne vinegar

• 1 small garlic clove

• Salt to taste

Directions:

For the Bacon Corn Pasta Salad with Basil Vinaigrette:

• Get a pot of salted water to boil.

• Add the sliced bacon to a separate cold skillet and bring up to medium high heat. This will allow the fat to render slowly so the bacon can crisp up.

• Just before the bacon has started to crisp up, drain off all but 2 tbsps of bacon fat and add in the zucchini.

• Reduce heat to medium low and cook for 3-4 minutes or until tender. Shut off the heat and add in the corn, stirring and setting aside so the residual heat of the pan can defrost the corn.

• Boil the pasta according to package instructions.

• Add the basil, olive oil, lemon juice, parmesan, vinegar, garlic, and a pinch of salt to a blender and blend until smooth and no chunks remain. Add a bit more lemon juice if you need it.

• Drain the pasta and rinse to stop the cooking, then add it to the pan with the bacon, zucchini and corn to toss. Transfer to a serving bowl and add in the cherry tomatoes and basil vinaigrette. Toss and top with goat cheese and fresh cracked pepper. Serve and enjoy!