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Corn, Bacon and Arugula Pasta Salad

Corn, Bacon and Arugula Pasta Salad: Summer's Flavorful Delight

This Corn, Bacon, and Arugula Pasta Salad blends sweet corn, crispy bacon, and peppery arugula in a creamy honey Dijon dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 2 ears Fresh Corn or frozen corn
  • 1 tablespoon Butter optional
  • 350 g Small Pasta like penne or shells
  • 4 slices Bacon or turkey bacon
  • 145 g Arugula or substitute with spinach
For the Creamy Dressing
  • 1/4 cup Olive Oil or avocado oil
  • 1/2 cup Mayonnaise or Greek yogurt
  • 1 1/4 tablespoons Lemon Juice fresh preferred
  • 2 teaspoons Dijon Mustard or yellow mustard
  • 2 teaspoons Honey or maple syrup
  • 3/4 teaspoon Italian Seasoning or fresh herbs

Equipment

  • Baking sheet
  • Medium-sized bowl
  • Large pot
  • Skillet

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Rub the corn with butter, season with salt and pepper, place on the baking sheet, and roast for about 25 minutes, flipping halfway through.
  3. In a large pot, bring salted water to a boil, add pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
  4. Cook the bacon in a skillet over medium-high heat until crispy, about 5-7 minutes, then chop into pieces.
  5. In a bowl, whisk together the olive oil, mayonnaise, lemon juice, mustard, and honey until smooth.
  6. In a large mixing bowl, combine cooked pasta, arugula, roasted corn, and dressing, then toss gently and fold in bacon.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh; dress salad just before serving to maintain texture. Store in an airtight container for up to 3 days in the fridge, keeping dressing separate if made ahead.

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