Cheddar, Corn and Bacon Pasta Salad

If I could pick a favorite comfort food, it would be pasta salad. But many fall short in taste and texture: mushy pasta, flavorless dressing. And don't even get me started on the pasta salads that have both of the above, plus the overpowering flavor of black olives. In my book, you can always leave out the black olives. Or if you must, at least go for something interesting like kalamata olives.

When pasta salad is done right, it's amazing.

Which brings us to today's recipe. Talk about a winning dish. It's right up there with my Best Ever Greek Chicken Salad when it comes to wanting more, and more... and more, in the most deliciously addicting way possible! It would be great for a summer soiree with grilled chicken. Or for a more cozy meal, fill your plate with meatloaf, roasted asparagus and this delicious pasta salad.

This unique combination of flavors makes it a perfect side or main meal. And an important PSA: Don't skip the bacon. As I was creating this recipe, I felt something was missing at the end, so I added crumbled bacon on top to make it shine, and oh man, did it ever. Crispy, salty, cheesy, and sweet from the corn, all with a nice bite from the dressing, this pasta salad is another winning summer salad to add to your rotation.

Cheddar, Corn & Bacon Pasta Salad

Dressing:

1 c. olive oil

6 Tblsp. red wine vinegar

3 Tblsp. fresh lemon juice

3 tsp. salt

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1-1/2 tsp. dried basil

1/4 tsp. crushed red pepper flakes (or more to taste)

1 large shallot, peeled and diced

Pasta Salad:

1 pound rotini

1 Tblsp. olive oil

4-6 ounces cheddar cheese, cut into small cubes (depending on how much you like cheese). I used Sharp Tillamook Cheddar and it was amazing!

1/3 c. cut up drained sun-dried tomatoes in oil with herbs

1 c. frozen corn, cooked according to package directions, then cooled and drained of any water

4-6 slices bacon, cooked crisp and crumbled (add right before serving)

Cook the pasta according to the package directions and set aside to cool. Once drained, add 1 Tblsp. olive oil so it doesn't stick together. While the pasta is cooling, make the dressing.

For the dressing, add all ingredients to a large bowl and whisk to combine. Add cubed cheese, sun-dried tomatoes, and corn. Place in the refrigerator to meld flavors while the pasta is cooling.

Once the pasta is completely cool, add it to the dressing ingredients and stir to combine. When ready to serve, crumble the bacon over the top. Store in an airtight container in the refrigerator for up to 5 days.

Serves 6