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Bacon Corn Tomato Pasta Salad
4.8 from 63 votes

Bacon Corn Tomato Pasta Salad

Bacon Corn Tomato Pasta Salad combines cooked orecchiette pasta with crispy bacon, fresh grape tomatoes, corn kernels, peppery arugula, white cheddar cubes, and green onions. A lemon-Dijon dressing adds tang and sweetness, making this salad colorful and balanced with savory and fresh flavors.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Side Dish, Main Course, Salad, Snacks
Cuisine: American, International, gluten-free

Ingredients

For the pasta salad:
  • 12 ounces pasta we use orecchiette
  • 8 Bacon chopped, cooked, strips
  • 1 1/2 cups grape tomatoes cut in half
  • 1 cup corn can use frozen corn, fresh sweet kernels
  • 3 cups arugula
  • 1 cup White Cheddar Cheese cubes
  • 3 green onions chopped
  • black pepper to taste
  • kosher salt to taste
For the dressing:
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • black pepper to taste
  • kosher salt to taste

Instructions

    Cup of Yum
  1. Cook the pasta according to package directions. While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and garlic. Season with salt and black pepper, to taste.
  2. When the pasta is done cooking, drain and rinse with cold water. Put the pasta in a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and green onions.
  3. Drizzle the dressing over the pasta salad and toss well. Season with salt and pepper, to taste. Serve.
  4. Note-the pasta salad will keep in the refrigerator for up to 2 days.