Bacon and Tomato Pasta Salad

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Bacon and Tomato Pasta Salad

Bacon and Tomato Pasta Salad


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 medium/low heat for 2 minutes. Toss with basil just before serving.

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