Corn, Bacon & Feta Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (202.1 g)
  • Calories 572.8
  • Total Fat - 26 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 100.3 mg
  • Sodium - 687.7 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 8.4 g
  • Sugars - 3.8 g
  • Protein - 26.2 g
  • Calcium - 174.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.4 mg

Step 1

Cook pasta following packet directions until tender, adding the corn in the last 5 minutes of cooking time and then drain and rinse under cold water.

Step 2

Transfer corn to a board and return pasta to pan.

Step 3

Using a sharp knife, remove kernels from cobs and add to pasta and toss to combine.

Step 4

Meanwhile, heat a frying pan over medium-high heat and add bacon and cook, turning, for 3 to 4 minutes or until crisp and then transfer to a board and roughly chop.

Step 5

Add bacon, onion, fetta, salad leaves, juice and oil to pasta mixture and season with salt and pepper and toss to combine and serve.

Tips & Variations


No special items needed.

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