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Corn, bacon and fetta pasta salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a delicious rigatoni salad with corn, bacon, and feta in just 20 minutes.
Ingredients:
  • 250g dried rigatoni pasta
  • 2 corn cobs, husk and silk removed
  • 125g middle bacon rashers, trimmed
  • 3 green onions, thinly sliced
  • 70g fetta, crumbled
  • 60g baby salad leaves
  • 65.63 gm lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • 1. Cook the pasta according to package instructions until tender, adding the corn in the last 5 minutes of cooking time. Drain and rinse under cold water. Transfer corn to a cutting board. Remove kernels from cobs with a knife. Add kernels to pasta and toss to combine.
  • Heat a frying pan over medium-high heat until sizzling. Add the bacon and cook for 3 to 4 minutes, flipping occasionally, until it's crispy. Transfer the cooked bacon to a cutting board and roughly chop it.
  • Combine the bacon, onion, fetta, salad leaves, juice, and oil with the pasta. Season with salt and pepper, then toss everything together before serving.

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