Bacon and Fresh Corn Ditalini Pasta Salad
We are so excited about this recipe! First, it tastes like a million bucks, second your friends will think you are a gourmet cook with this amazing blend of ingredients. Loaded with flavor and texture from the slightly sweet corn, creamy chickpeas, crunchy, salty bacon, creamy goat cheese and tangy tomatoes. It tastes as good as it looks! It’s easy to make and is perfect for a picnic!
Ingredients:
- 2 cups fresh corn kernels (about 3 ears)
- 5 cups cooked Ditalini pasta, (or any small pasta)
- 6 strips bacon
- 1 cup chopped tomatoes
- 1 small jalapeño, finely diced
- 1 garlic clove, crushed or grated
- 1 15-ounce can chick peas
- 4-ounces crumbled Goat cheese
- 1 tablespoon fresh lime juice
- 1/4 cup olive oil
- 1/2 cup white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5-6 fresh basil leaves, torn
- 1 green onion top or a few chives, finely sliced
Directions:
- Cook the pasta according the directions on the box. Drain, remove 5 cups and add to a large bowl. You can save the remaining pasta for up to 5 days in the refrigerator.
- Cook the bacon in a large skillet until crispy. Remove with a slotted spoon and drain on paper towels.
- Pour off the bacon grease, leaving about 1 tablespoon in the pan.
- Turn the heat down to medium-low and add the corn to the skillet. Cook for about 2 minutes.
- Add the garlic and cook for about one more minute, or until fragrant.
- Add the corn & garlic, bacon, tomatoes, jalapeno, herbs, and chick peas to the pasta and toss to combine.
- In a separate bowl, whisk together the olive oil, white balsamic, lime juice, salt and pepper. Pour over the pasta salad and stir to combine.
- Add the Goat cheese crumbles and gently stir to combine.
- Taste and adjust seasonings, oil and/or vinegar.
- Store in the refrigerator for up to 5 days.
Bacon and Fresh Corn Ditalini Pasta Salad
Ingredients
- 2 cups fresh corn kernels (about 3 ears)
- 5 cups cooked Ditalini pasta, (or any small pasta)
- 6 strips bacon
- 1 cup chopped tomatoes
- 1 small jalapeño, finely diced
- 1 garlic clove, crushed or grated
- 1 15-ounce can chick peas
- 4-ounces crumbled Goat cheese
- 1 tablespoon fresh lime juice
- 1/4 cup olive oil
- 1/2 cup white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5–6 fresh basil leaves, torn
- 1 green onion top or a few chives, finely sliced
Instructions
- Cook the pasta according the directions on the box. Drain, remove 5 cups and add to a large bowl. You can save the remaining pasta for up to 5 days in the refrigerator.
- Cook the bacon in a large skillet until crispy. Remove with a slotted spoon and drain on paper towels.
- Pour off the bacon grease, leaving about 1 tablespoon in the pan.
- Turn the heat down to medium-low and add the corn to the skillet. Cook for about 2 minutes.
- Add the garlic and cook for about one more minute, or until fragrant.
- Add the corn & garlic, bacon, tomatoes, jalapeno, herbs, and chick peas to the pasta and toss to combine.
- In a separate bowl, whisk together the olive oil, white balsamic, lime juice, salt and pepper. Pour over the pasta salad and stir to combine.
- Add the Goat cheese crumbles and gently stir to combine.
- Taste and adjust seasonings, oil and/or vinegar.
Notes
Store in the refrigerator for up to 5 days.
We might suggest these Ground Pork Lean Stuffed Tomatoes – Pin to Pinterest.
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Last Updated on June 30, 2021 by Ashley at Frugal Coupon Living
Stephanie says
I would probably use little pieces of mozzarella because I dislike goat cheese, but the rest of it looks delicious!
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