Corn, Bacon & Feta Salad
Recipe: #30993
November 25, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.