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Bacon and Tomato Pasta Salad

Prep time 10 mins
Cook time 20 mins
Yield 6 Servings


  • 1 pound orecchiette pasta
  • 1 (1 lb.) package smoked bacon, cut crosswise into 1/2-inch slices
  • 2 tablespoons olive oil
  • 4 ears fresh corn, kernels removed from ears, or 1 (1 lb.) package frozen corn, thawed
  • 2 (10 oz.) packages grape tomatoes, halved lengthwise
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 3/4 cup chopped fresh basil

Nutrition Information

  • calories 548
  • fat 22 g
  • satfat 6 g
  • protein 19 g
  • carbohydrate 72 g
  • fiber 6 g
  • cholesterol 23 mg
  • sodium 356 mg

How to Make It

  1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes. Drain and set aside.

  2. Meanwhile, place bacon in a large skillet over medium-high heat and cook until crisp and browned, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.

  3. Discard all but 2 Tbsp. bacon fat and reduce heat to medium. Add olive oil. When it's hot, add corn and cook for 3 to 4 minutes (1 to 2 minutes if corn was frozen). Add tomatoes and cook until just softened, 1 to 2 minutes. Stir in vinegar. Remove from heat.

  4. Return pasta to large pot and add bacon and vegetables. Season with salt and pepper. Toss gently to combine. Warm over mediumlow heat for 2 minutes. Toss with basil just before serving.