Sundried Tomato, Corn And Bacon Pasta Salad

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1 lb gemelli pasta (corkscrew pasta)
• 3 ears corn
• 1 (8 ounce) jar sun-dried tomatoes, packed in oil
• 1 garlic clove, crushed and minced
• 3 tablespoons parmesan cheese, grated

Recipe

• 1 place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. cook the bacon until it starts to crisp up and then flip to cook the other side. remove the bacon and place it on a paper towel-lined plate. break the bacon into bite-sized pieces once it cools slightly.
• 2 when the bacon is about half-cooked, start boiling water in a medium-large pot. once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
• 3 while the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
• 4 after the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
• 5 when the pasta has finished cooking, drain it, then add it to the skillet with the corn. add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. finally, add some diced fresh mozzerella and fresh basil.