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Cooking pasta may seem straightforward, but achieving the perfect al dente texture is crucial for any pasta dish, especially for a salad that will be served chilled. Start by bringing a large pot of salted water to a rolling boil. The salt not only enhances the flavor of the pasta but also helps it maintain its firmness during cooking. Once the water is boiling, add your pasta—preferably a short variety like rotini or penne, which holds dressing and ingredients well.

Summer Corn & Bacon Pasta Salad

Celebrate summer with the delightful Sweet & Smoky Summer Corn & Bacon Pasta Salad! This vibrant dish combines sweet corn, crispy bacon, and fresh vegetables, creating a perfect blend of flavors and textures. Ideal for picnics, BBQs, or light lunches, this salad is not only visually appealing but also packed with nutrients. Easy to prepare and versatile, it's sure to impress your family and friends at any warm-weather gathering. Enjoy the taste of summer in every bite!
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Ingredients
  

8 oz (about 225g) pasta (fusilli or penne work great)

4 slices of thick-cut bacon, chopped

2 cups fresh corn kernels (about 3-4 ears of corn, or use frozen)

1 cup cherry tomatoes, halved

1/2 red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup scallions, chopped (green parts only)

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

1/2 cup crumbled feta cheese

1/4 cup mayonnaise

2 tbsp Greek yogurt

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

Salt and pepper to taste

1 tsp smoked paprika (optional)

Instructions
 

Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.

    Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy and golden brown. Remove from the pan and place on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon fat in the skillet.

      Sauté the Corn: In the same skillet with the reserved bacon fat, add the fresh corn kernels (or frozen) and sauté for about 3-4 minutes until they are slightly charred and tender. Season with a pinch of salt and set aside to cool.

        Prep the Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, smoked paprika (if using), salt, and pepper until smooth.

          Combine the Ingredients: In the bowl with the dressing, add the cooled pasta, sautéed corn, crispy bacon, cherry tomatoes, red bell pepper, red onion, scallions, fresh basil, fresh parsley, and crumbled feta cheese. Toss everything together gently until well combined.

            Taste and Adjust: Taste the salad and adjust the seasoning, adding more salt, pepper, or dressing as needed. If you prefer it creamier, you can mix in a bit more mayonnaise or yogurt.

              Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings