Sundried Tomato Corn and Bacon Pasta Salad
Brighten up your table with this flavorful Sundried Tomato Corn and Bacon Pasta Salad—a perfect balance of creamy, smoky, and zesty notes that’s sure to be a crowd-pleaser! This vibrant dish combines al dente pasta with crispy bacon, sautéed corn kernels, and tangy sundried tomatoes, all tossed in a rich dressing made from mayonnaise, sour cream, and aromatic herbs like fresh basil. The addition of red onion provides a delightful crunch, while a drizzle of olive oil and a splash of red wine vinegar tie the flavors together seamlessly. Ready in just 35 minutes and ideal for picnics, potlucks, or weeknight dinners, this pasta salad can be served chilled or at room temperature for ultimate versatility. Plus, optional parmesan cheese offers a savory, cheesy finish that’ll elevate every bite.
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Recipe Information
Ingredients
- 12 oz Pasta (fusilli or rotini)
- 8 slices Bacon
- 1.5 cups Corn kernels (fresh, frozen, or canned)
- 0.5 cup Sundried tomatoes in oil, chopped
- 0.25 cup Red onion, finely diced
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 0.25 cup Fresh basil, chopped
- 1 tbsp Red wine vinegar
- 2 tbsp Olive oil (from the sundried tomato jar, if possible)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.33 cup Parmesan cheese, shredded (optional)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, fry the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces.
In the same skillet, drain excess bacon grease, leaving about 1 tablespoon. Add the corn kernels to the skillet and sauté over medium-high heat for 3-4 minutes, or until lightly charred. Set aside to cool.
In a large mixing bowl, whisk together the mayonnaise, sour cream, olive oil, red wine vinegar, salt, and black pepper to create the dressing.
Add the cooked pasta, crumbled bacon, sautéed corn, chopped sundried tomatoes, diced red onion, and fresh basil to the bowl with the dressing. Toss everything together until evenly coated.
Taste and adjust seasoning if needed. Optionally, stir in the parmesan cheese for an extra layer of flavor.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
