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Bacon and Tomato Pasta Salad

All You JUNE 2006

  • Yield: 6 Servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$2.55


  • 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


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

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 548
  • Fat: 22g
  • Saturated fat: 6g
  • Protein: 19g
  • Carbohydrate: 72g
  • Fiber: 6g
  • Cholesterol: 23mg
  • Sodium: 356mg

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Bacon and Tomato Pasta Salad recipe