Bacon and Tomato Pasta Salad

Name: Bacon and Tomato Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams package smoked bacon, cut crosswise into 1/2-inch slices; 454 grams ears fresh corn, kernels removed from ears, or 1 package frozen corn, thawed; 177 milliliters chopped fresh basil; 567 grams packages grape tomatoes, halved lengthwise; 2 Tbsps olive oil; 454 grams orecchiette pasta; 2 Tbsps red wine vinegar; 6 servings Salt and pepper

Bacon and Tomato Past A mixture of orecchiette pasta, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

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.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Discard all but 2 Tbsp. bacon fat and reduce heat to medium.

Ingredients you will need

Bacon Drippings

Add olive oil. When it's hot, add corn and cook for 3 to 4 minutes (1 to 2 minutes if corn was frozen).

Ingredients you will need

Olive Oil

Corn

Add tomatoes and cook until just softened, 1 to 2 minutes. Stir in vinegar.

Ingredients you will need

Tomato

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.

Ingredients you will need

Salt And Pepper