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As the warm sun graces us with its presence and the days stretch longer, summer beckons us to embrace the outdoors and relish the vibrant flavors of the season. One dish that encapsulates the essence of summer gatherings is the Sizzling Summer Corn & Bacon Pasta Salad. This delightful recipe masterfully combines the sweetness of fresh corn with the savory crunch of crispy bacon, creating a dish that's not only visually appealing but also a celebration of seasonal produce. Perfect for potlucks, barbecues, or a simple family dinner, this pasta salad is sure to tantalize the taste buds and leave your guests asking for seconds.

Summer Corn & Bacon Pasta Salad

Dive into summer with the Sizzling Summer Corn & Bacon Pasta Salad, a delightful dish that marries sweet, fresh corn with crispy bacon. Perfect for potlucks and barbecues, this vibrant salad combines fusilli pasta with colorful vegetables and a creamy dressing that elevates every bite. Easy to prepare and appealing to the eye, it celebrates the best flavors of the season. Enjoy the process of making this dish and wow your guests with its mouthwatering taste!
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Ingredients
  

8 oz fusilli pasta (or your preferred pasta)

4 strips of thick-cut bacon

2 cups fresh corn kernels (about 2-3 ears of corn)

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese

1/4 cup olive oil

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Salt and pepper to taste

Instructions
 

Cook the Pasta:

    - In a large pot of salted boiling water, cook the fusilli pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Let it cool.

      Prepare the Bacon:

        - In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Once cooked, remove the bacon and place it on paper towels to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.

          Sauté the Corn:

            - In the same skillet with leftover bacon drippings, add the corn kernels. Sauté for about 5 minutes, stirring occasionally, until the corn is tender and slightly caramelized. Remove from heat and let cool.

              Combine Ingredients:

                - In a large mixing bowl, combine the cooled pasta, sautéed corn, crumbled bacon, cherry tomatoes, red bell pepper, red onion, and chopped basil.

                  Make the Dressing:

                    - In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

                      Dress the Salad:

                        - Pour the dressing over the pasta salad and toss gently to combine, ensuring everything is well-coated.

                          Add Cheese:

                            - Gently fold in the grated Parmesan cheese.

                              Chill and Serve:

                                - Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra basil if desired.

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6