Summer Corn And Bacon Pasta Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
  • 6 slices of Hatfield Thick Sliced Bacon, cooked crisp and crumbled
  • 8 oz pasta, cooked and drained
  • 3 ears of corn, grilled
  • 1 cup cherry tomatoes, halved
  • 1 cup basil leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, chopped
  • 1 tablespoon apple cider vinegar
  • ¼ cup salad oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. Add corn, pasta and cherry tomatoes to a large bowl and mix to combine.
  2. Add the basil, lemon juice, shallop, vinegar, oil, salt and pepper to a blender or food processor and blend until smooth.
  3. Toss the pasta, corn and tomatoes with the basil vinaigrette then top with the crumbled Hatfield Bacon.
  4. Serve and enjoy!
Recipe by I Heart Publix at