- 1/2 pound bacon, chopped
- 1 cup sweet corn
- 1 cup chopped zucchini squash
- 3 garlic cloves, minced
- 1 pint grape tomatoes, halved
- 4 cups cooked pasta (I used mini shells)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 1 tablespoon fresh chopped rosemary
- 4 ounces feta, crumbled
Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
Add the corn and zucchini to the skillet and turn the heat up to medium. Stir to coat in the bacon grease, then cook until the corn is slightly golden and the zucchini just starts to soften. Stir in the garlic and cook for 30 seconds. Transfer the corn and zucchini to a large bowl. Keep the bacon grease in the skillet.
Add the tomatoes and cooked pasta into the bowl with the zucchini and corn. Season the mixture with the salt and pepper, tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat.
In a bowl, whisk together the olive oil with 1 tablespoon each of the basil and oregano and all of the rosemary. Pour the mixture over the pasta and toss, toss, toss! Stir in the feta and toss well again. Top with the crispy bacon and toss.
You can serve this hot or cold! Add anything else you’d like. I added a bit of sliced grilled corn from the cob on top of mine – had it left in the fridge.