Corn, Bacon and Arugula Pasta Salad

This easy Corn, Bacon and Arugula Pasta Salad is smothered in a creamy honey Dijon dressing and loaded with fresh, sweet corn, crispy bacon and fresh arugula! It makes the perfect side to grilled meats and will be on repeat in our house all summer long!

Barbecue season is upon us! Bring on all the grilled meats and, just as importantly in my books, the delicious sides! Seriously, I am all about the side dishes at a cook out. Don’t get me wrong, I like the mains too but as I have never been a huge meat-lover, its the side dishes that usually steal the show for me.

I love a good salad, especially one that is loaded up with toppings! But when that salad is carb based too? Oh boy am I here. for. it! Pasta salads are not only delicious, but they are so fun to make and switch up with an endless combo of add-ins. They’re also great make-ahead options so I don’t have to scramble last minute! I am all about that! Finally, if you are bringing this pasta salad to a cookout or potluck, it travels well too!

Now I know I say this about a lot of things, but this pasta salad is seriously my new favourite! I mean, it has bacon so it instantly stole my heart. Add to it fresh corn, freshly sliced off the cob, fresh greens, and a killer honey-mustard dressing and you are set!

How to make Corn, Bacon and Arugula Pasta Salad

To make a big bowl of this pasta salad, you will need:

For the pasta salad:

  • 2 ears corn, shucked
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 350g pasta (any small pasta will do such as penne, shells, etc)
  • 4 slices bacon
  • 145g (5oz) arugula
  • Fresh basil and thyme, to garnish (optional)

For the dressing:

  • 1/4 cup olive oil
  • 1/2 cup mayonnaise
  • 1 1/4 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 3/4 teaspoon Italian seasoning
  • salt and pepper, to taste

Preheat oven to 400F and line a baking sheet with parchment paper. Rub corn with a little butter and season with salt and pepper. Place on the baking sheet and bake for 35-40 minutes, flipping half way through. If you would like more colour on the corn, you can place under the broiler for a little, keeping an eye on it to ensure it does not burn.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and run under cold water.

Head a skillet over medium-high heat and cook the bacon until crispy, flipping to ensure both sides are cooked. Let them cool and then slice into bite sized pieces.

To make the dressing, whisk all of the ingredients together in a bowl. Taste and adjust to suit your taste if needed.

To assemble the salad, place the pasta, arugula and corn in a large bowl. Add the dressing and toss to coat everything evenly. Taste and add salt and pepper, as needed. Top with the bacon pieces and additional herbs. Serve.

I hope you enjoy this pasta salad as much as we do!

-Cathy

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Corn, Bacon and Arugula Pasta Salad

Corn, Bacon and Arugula Pasta Salad

Herbs and Flour
This easy Corn, Bacon and Arugula Pasta Salad is smothered in a creamy honey Dijon dressing and loaded with fresh, sweet corn, crispy bacon and fresh arugula! It makes the perfect side to grilled meats and will be on repeat in our house all summer long!
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Sides
Cuisine American
Servings 8 servings
Calories 183 kcal

Ingredients
  

For the pasta salad:

  • 2 ears corn shucked
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 350 g pasta (any small pasta will do such as penne, shells, etc)
  • 4 slices bacon
  • 145 g arugula (5oz)
  • Fresh basil and thyme to garnish (optional)

For the dressing:

  • 1/4 cup olive oil
  • 1/2 cup mayonnaise
  • 1 1/4 tablespoons lemon juice fresh
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 3/4 teaspoon Italian seasoning
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 400F and line a baking sheet with parchment paper. Rub corn with a little butter and season with salt and pepper. Place on the baking sheet and bake for 35-40 minutes, flipping half way through. If you would like more colour on the corn, you can place under the broiler for a little, keeping an eye on it to ensure it does not burn.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and run under cold water.
  • Head a skillet over medium-high heat and cook the bacon until crispy, flipping to ensure both sides are cooked. Let them cool and then slice into bite sized pieces.
  • To make the dressing, whisk all of the ingredients together in a bowl. Taste and adjust to suit your taste if needed.
  • To assemble the salad, place the pasta, arugula and corn in a large bowl. Add the dressing and toss to coat everything evenly. Taste and add salt and pepper, as needed. Top with the bacon pieces and additional herbs. Serve.

Nutrition

Calories: 183kcalCarbohydrates: 5gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 7mgSodium: 340mgPotassium: 225mgFiber: 1gSugar: 4gVitamin A: 637IUVitamin C: 7mgCalcium: 42mgIron: 1mg
Keyword arugula, bacon, barbecue, bbq, cookout, fresh corn, frozen corn, grilling, healthy side dish, pasta, pot luck, summer
Tried this recipe?Let us know how it was!

One Comment

  1. Pingback: Corn, Bacon and Arugula Pasta Salad — Herbs & Flour | My Meals are on Wheels

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