clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon and Fresh Corn Ditalini Pasta Salad

  • Author: Ashley at Frugal Coupon Living.


  • 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 jalapeƱo, 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
  • 56 fresh basil leaves, torn
  • 1 green onion top or a few chives, finely sliced


  1. 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.
  2. Cook the bacon in a large skillet until crispy. Remove with a slotted spoon and drain on paper towels.
  3. Pour off the bacon grease, leaving about 1 tablespoon in the pan.
  4. Turn the heat down to medium-low and add the corn to the skillet. Cook for about 2 minutes.
  5. Add the garlic and cook for about one more minute, or until fragrant.
  6. Add the corn & garlic, bacon, tomatoes, jalapeno, herbs, and chick peas to the pasta and toss to combine.
  7. 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.
  8. Add the Goat cheese crumbles and gently stir to combine.
  9. Taste and adjust seasonings, oil and/or vinegar.


Store in the refrigerator for up to 5 days.

Recipe Card powered byTasty Recipes