Smoky, salty bacon and sweet corn are featured in this flavorful pasta salad recipe with fresh cilantro and a honey mustard vinaigrette.
This recipe came about thanks to an outdoor potluck with a few friends the other week. Instead of just picking up some chips and dip or getting a bunch of ingredients for a particular recipe, I opted to forage through my kitchen to make use of what I already had on hand. This orzo pasta salad with corn, bacon, cilantro, and a honey mustard vinaigrette is the result. And what’s great about this one in particular is that it tastes great warm, at room temperature, or chilled, and you can even enjoy it as a main course or a side.
Cooking Pasta for Pasta Salad
The first thing to remember, like anytime you cook pasta, is not to overcook it. I think when you’re serving it in a sauce there’s a bit more wiggle room for slightly mushy pasta, but it’s a big no-no in my book when you’re using it in a salad.
The other question is whether or not you should rinse your pasta after cooking it to use in a salad. Some sources say yes, which of course is totally fine, but I prefer not to with vinaigrette-based pasta salads. By not rinsing the pasta and instead tossing it right into the dressing, it will absorb more of the flavor as opposed to just being coated in the vinaigrette on the outside. Who doesn’t want more flavor?
Ingredients and Substitutions
When it comes to what pasta to use for pasta salad, I used orzo in this particular instance. However, any short or medium pasta shape, such as farfalle (bow ties), ditalini, or macaroni, will do.
Because I was making use of what was already in my kitchen, I grabbed a can of corn that I purchased at the start of the COVID stay-at-home order to use in this recipe. I think it turned out well, but of course you can use fresh or even frozen kernels instead.
I also happened to have some whole grain honey mustard hiding on one of my shelves. It’s not something I’ve ever really seen before grocery stores, so instead you can just use equal parts honey and whole grain mustard as a substitute.
But at the end of the day, it’s your kitchen and you can do whatever you want.
Bacon and Corn Pasta Salad
Smoky, salty bacon and sweet corn are featured in this flavorful pasta salad recipe with fresh cilantro and a honey mustard vinaigrette.
Ingredients
- 2 tablespoons whole grain honey mustard (or 1 tablespoon each whole grain mustard and honey)
- 2 tablespoon sherry vinegar
- 2 tablespoon extra-virgin olive oil
- 8 ounces orzo (or any short pasta)
- 4 piece bacon, cut into strips
- 1 large red onion, diced
- One 15-ounce can corn (or 2 cups fresh or frozen kernels)
- 1 teaspoon dried thyme
- Kosher salt and ground black pepper
- 1/4 cup chopped fresh cilantro (leaves and stems)
Instructions
- Mix the honey mustard, vinegar, and olive oil in a medium mixing bowl; reserve.
- Cook the orzo in salted boiling water until al dente, 7 to 10 minutes. Drain the orzo and add to the honey mustard vinaigrette, tossing to coat. Set aside.
- Meanwhile, put the bacon in a large skillet over medium heat and cook until crisp, 7 to 10 minutes. Transfer the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
- Add the onion, corn, thyme, and some salt and pepper to the skillet with the bacon fat and cook, stirring occasionally, until the onions have softened and turned translucent, about 10 minutes.
- Add the corn mixture to the pasta along with the cilantro and mix it all together. Taste and adjust to your liking. Serve now or let cool and then refrigerate for later.*
Notes
*The flavors will be much more pronounced when warm versus cold, so you might want to amp it up a little bit more if you plan to serve it chilled.
I made this with fresh corn and substituted rice for the orzo and it was super yummy. (I tend to use recipes as starting points and/or sources of inspiration rather than explicit instructions, but I always appreciate the inspiration that comes from them so thank you!)
Even though I write recipes for a living, I too never really follow them when cooking from someone else’s recipe, so I totally get it. Glad you enjoyed the inspiration!
I made this tonight and my eleven year old daughter said it’s one of the best things she’s ever eaten. She asked to have it again on her birthday! I added a bit of feta cheese on top. Thanks for the great recipe!
Love the feta addition!
Made this tonight as an accompaniment to mango glazed bbq chicken, and it was perfect! So delicious. My partner has already asked me to make a double batch for him to take for lunches throughout the week. I used a smoky honey mustard and added a little extra honey. Thanks for the recipe!
Glad you and your partner enjoyed it!