Roasted Corn Pasta Salad with Bacon, Broccoli & Boursin

Looking for a PERFECT pasta salad that’s fresh, super tasty and totally meal prep friendly? This Roasted Corn Pasta Salad with Bacon, Broccoli and Boursin is packed with sweet roasted corn, crispy bacon, tender pasta, and herby Boursin cheese. It’s a perfect make-ahead dish for lunch, potlucks, or an easy weeknight dinner.

Other Meal Prep Favourites:

Looking to keep your weekly lunches fresh, filling, and easy to prep? Here are some of my favourites:

• Mediterranean Pearl Couscous Salad 
• Warm Fall Pearl Couscous Salad
• Green Goddess Pasta Salad 
• Broccoli Crunch Salad 
• One Pot Butternut Orzo 
• Harvest Quinoa Grain Bowl 
• Lemon Chicken Florentine Meatball Bowls

Why You’ll Love this Pasta Salad: 

• One sheet pan, one pot – Roasting your bacon and corn together and blanching broccoli in pasta water saves time and dishes.
• Boursin magic – That creamy, herby cheese is the perfect luxurious topping.
• Flavour-packed – Between the smoky bacon, fresh lemon-garlic vinaigrette, and sweet roasted corn, this dish hits every note.
• Perfect for meal prep – This salad holds up so well in the fridge and tastes even better the next day.

How to Make Roasted Corn Pasta Salad (Step-by-Step):

1. Preheat your oven to 400°F. Line a baking sheet with parchment. Slice kernels off 4 ears of corn and pile them in the center of the sheet. Lay 8 slices of bacon around the corn and season everything with salt and pepper.
2. Roast for about 20 minutes, or until the bacon is crispy. Remove the bacon, stir the corn into the bacon drippings, and return to the oven for another 10 minutes or until the corn is golden and caramelized.
3. While roasting, boil a large pot of salted water. Add ½ head of broccoli, in large florets and blanch for 1 minute. Transfer to an ice bath to stop the cooking. Pat dry. Roughly chop into small pieces.
4. In the same water, cook ½–1 lb of small pasta (like mini farfalle) until tender. Drain, rinse with cold water, and toss with a drizzle of olive oil to prevent sticking.
5. Chop the crispy bacon, dice ¼ cup red onion, and slice ¼ cup scallions.
6. Make the lemon vinaigrette: Combine the juice of 2 lemons, ¼ cup olive oil, 1–2 cloves grated garlic, and a big pinch of salt and pepper. Taste and adjust with extra lemon or a splash of apple cider vinegar if needed.
7. In a large bowl, combine the pasta, roasted corn, chopped broccoli, bacon, red onion, and scallions. Toss with the vinaigrette.
8. Top with crumbled Boursin cheese (Garlic & Fine Herb) and fresh basil if you have it. Serve cold or at room temp.

Storage Tips:

This pasta salad stores well in the fridge for up to 4 days. Store in an airtight container. If making ahead, wait to add the Boursin until just before serving to keep its texture intact.

Other Salad Recipes You May Enjoy:

Mediterranean Pearl Couscous Salad

Warm Rustic Tortellini Bowl

Spring Green Orzo Salad

BLT Pesto Orzo Bowl

Warm Fall Pearl Couscous Salad

If you try this recipe out please tag me on social (@britacooks). I absolutely LOVE seeing when you make these recipes – truly nothing makes me happier!

@britacooks

Healthy | Mains | Salads

Roasted Corn Pasta Salad with Bacon, Broccoli & Boursin

A fresh and vibrant pasta salad that's PERFECT for meal prep!

Prep Time :10 minutes mins

Cook Time :25 minutes mins

Serves: 6 people

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Ingredients

• 4 ears corn kernels sliced off
• 8 slices bacon
• ½ head broccoli chopped
• ¼ cup red onion diced
• ¼ cup scallions chopped
• Boursin cheese Fine Herb, crumbled
• ½ - 1 lb mini farfalle pasta
• Salt & pepper

Lemon Garlic Vinaigrette:

• 2 lemons juiced
• ¼ cup olive oil
• 1-2 cloves garlic grated
• Salt & pepper

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment. Place corn kernels in the center and bacon strips on each side. Season the corn with salt and pepper.
2. Roast for 20 minutes, or until bacon is crispy. Remove bacon, toss corn in bacon drippings, and return to oven for 10 more minutes until golden. Crumble bacon once cooled.
3. Boil water and heavily salt, blanch broccoli for 1 minute, then transfer to an ice bath. Pat dry and roughly chop into small pieces.
4. In the same water, cook pasta until tender. Drain, rinse with cold water, and toss with a little olive oil to prevent sticking.
5. Chop red onion and scallions and tear basil.
6. Whisk together lemon juice, olive oil, garlic, salt, and pepper for the vinaigrette.
7. Combine pasta, roasted corn, broccoli, bacon, red onion, and scallions in a bowl. Toss with vinaigrette.
8. Top with crumbled Boursin cheese and fresh herbs. Serve chilled or at room temperature.

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