Roasted Corn Pasta Salad with Bacon, Broccoli & Boursin
A fresh and vibrant pasta salad that's PERFECT for meal prep!
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
- 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.
- 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.
- Boil water and heavily salt, blanch broccoli for 1 minute, then transfer to an ice bath. Pat dry and roughly chop into small pieces.
- In the same water, cook pasta until tender. Drain, rinse with cold water, and toss with a little olive oil to prevent sticking.
- Chop red onion and scallions and tear basil.
- Whisk together lemon juice, olive oil, garlic, salt, and pepper for the vinaigrette.
- Combine pasta, roasted corn, broccoli, bacon, red onion, and scallions in a bowl. Toss with vinaigrette.
- Top with crumbled Boursin cheese and fresh herbs. Serve chilled or at room temperature.