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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Dinner / Pasta / Summer Pasta Salad

Summer Pasta Salad

Pasta, Sides

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Multiple images of summer pasta salad garnished with fresh basil and fresh chives
summer pasta salad with corn, basil and feta
Summer pasta salad with corn and bacon
Summer pasta salad with corn, bacon, feta and tomatoes
summer pasta salad

When I think of summer cookouts I think of pasta salad and this recipe is the perfect Summer Pasta Salad. It’s got fresh picked sweet corn from the stands on the side of the road (here in Illinois anyways), garden fresh cherry tomatoes and a variety of fresh herbs. Not to mention bacon. Bacon makes everything more delicious.

corn and bacon pasta salad with tomatoes

I love eating cold pasta salad in the summer. It’s basically a meal in itself and I could eat the whole bowl so it really just works out. But if you’re looking for something to bring to a BBQ, party, birthday or any kind of summer get together then Summer Pasta Salad is a sure bet.

Table of Contents

  • Ingredients for Summer Pasta Salad
  • Tips for the best Summer Pasta Salad
  • How to make the vinaigrette
  • Summer Pasta Salad
    • Equipment
    • Ingredients  1x2x3x
      • Vinaigrette
      • Pasta Salad
    • Instructions 
      • Making the Vinaigrette
      • For the Pasta Salad
    • Nutrition

Ingredients for Summer Pasta Salad

  • Pasta (I used orecchiette)
  • Bacon
  • Onion
  • Garlic
  • Cherry Tomatoes
  • Corn on the Cob
  • Fresh Basil
  • Fresh Chives
  • Feta Cheese
  • Kosher Salt
  • Black Pepper
  • White Wine Vinegar
  • Dijon Mustard
  • Granulated Sugar
  • Romano Cheese
  • Italian Seasoning
corn, bacon, onions, garlic, feta, tomatoes, basil and dressing

Tips for the best Summer Pasta Salad

  • Personally I like to make my pasta salad a day ahead of time so the flavors can meld. If you choose to do that, save a little extra dressing to add in the next day because the pasta will soak it up
  • You can cut the sweet corn off of the cob raw and use it or boil it first before cutting. I actually used it raw here and love it. A fun little tip I learned from my 2 year old!
  • Don’t over cook the pasta, cook it to al dente. Nobody likes over cooked squishy noodles
  • Al dente means cooked to still be a bit firm when bitten
  • Drain the pasta well so you don’t have extra water watering your dressing down
  • You can make the dressing up to 2 weeks ahead of time
  • Make extra dressing and keep it in the fridge for lettuce salads too!
  • I love using a food processor to make my vinaigrettes instead of a whisk and bowl. The food processor helps the dressing get blended quick enough to emulsify it
  • Using Dijon mustard or an egg yolk in any of your vinaigrettes will help keep them emulsified!
summer pasta salad with linen and a spoon next to the bowl

How to make the vinaigrette

Vinaigrettes are easy to make and pack a lot of flavor. For this vinaigrette you’ll need to place all the vinaigrette ingredients except the oil into a food processor. Blend for 10 seconds on low. With the food processor still on low start slowly drizzling in the oil through the top spout.

Once all the oil is drizzled in continue running the food processor for 5 more seconds. Turn the food processor off and pour the vinaigrette into a container, setting aside for later. The vinaigrette is good for up to 2 weeks in the refrigerator. I love using ball jars to store my dressings https://www.amazon.com/gp/product/B0764L6ZR9/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0764L6ZR9&linkCode=as2&tag=inkristaskitc-20&linkId=1136e35a0083adca533b7aa8af556ce9

sweet Romano vinaigrette

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If you make this recipe please leave a rating and/or comment! Also tag me @inkristaskitchen in your Instagram photos, I love to see what you’re making!

summer pasta salad with corn, bacon, tomatoes and feta cheese in 2 bowls and a plate
corn and bacon pasta salad with tomatoes

Summer Pasta Salad

Krista Stechman
Pasta salad with fresh sweet corn, bacon, tomatoes, basil and a homemade sweet Romano vinaigrette
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course dinner, lunch, snack
Cuisine american
Servings 10 people
Calories 683 kcal

Equipment

  • food processor

Ingredients
  

Vinaigrette

  • ⅓ cup white wine vinegar
  • 2.5 tbsp granulated sugar
  • 2 tbsp Romano cheese grated
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • ½ tsp Dijon mustard
  • 1 tsp lemon juice fresh squeezed
  • 1 cup olive oil

Pasta Salad

  • 12 oz dried pasta I used orecchiette
  • 1 tbsp olive oil for the pasta water
  • 1 tbsp kosher salt for the pasta water
  • 12 oz bacon thick cut
  • 1 medium onion fine dice
  • 3 cloves garlic minced
  • 4 ears sweet corn
  • 1 cup cherry tomatoes halved
  • ¾ cup fresh basil torn
  • ½ cup feta crumbled
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • ¼ cup fresh chives

Instructions
 

Making the Vinaigrette

  • Add all vinaigrette ingredients to the food processor and turn on low until blended
  • With the food processor still on low, slowly drizzle the olive oil in through the top opening of the food processor until fully incorporated. Let the food processor run another 5 seconds after all the oil is added
  • Pour dressing into a container and save for later

For the Pasta Salad

  • Boil a pot of water in a medium sauce pan. Add the salt and olive oil to the water
  • Once the water boils add the pasta and cook until al dente
  • Drain the pasta, rinse with cold water and pour into a bowl
  • Meanwhile while the pasta is cooking, chop the bacon into ½ inch pieces and sauté to your desired doneness
  • While the bacon is cooking, dice the onion and mince the garlic
  • Once the bacon is finished cooking, remove it from the pan with a slotted spoon and let it drain on a plate lined with several paper towels
  • Begin to sauté the onion in the bacon grease over medium heat and sprinkle with a pinch of kosher salt
  • After 1 minute of sautéing the onion, add in the minced garlic and cook for 2 more minutes over medium heat
  • Scoop the onion and garlic mixture out and add it to the pasta along with the cooked bacon
  • Cut the sweet corn off the cob and add it to the pasta. (if you prefer to cook the sweet corn first then boil it for 5 minutes, let it cool then cut it off the cob and add it to the pasta)
  • Add the halved cherry tomatoes, torn basil, feta, salt, pepper, sliced chives and vinaigrette to the pasta and toss well
  • Enjoy immediately or refrigerate until the next day to let the flavors meld. Reserve a bit of the vinaigrette to toss the salad with the next day if you're keeping it overnight

Nutrition

Calories: 683kcalCarbohydrates: 31gProtein: 6gFat: 59gSaturated Fat: 18gCholesterol: 40mgSodium: 1202mgPotassium: 154mgFiber: 2gSugar: 5gVitamin A: 253IUVitamin C: 6mgCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!

June 28, 2021 · 2 Comments

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Comments

  1. Jw steck says

    June 28, 2021 at 11:12 am

    5 stars
    Great summer salad!

    Reply
    • admin says

      June 28, 2021 at 11:33 am

      Thank you!

      Reply

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My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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