Ingredients:

  • 12 ounces short pasta (Rotini, Farfalle, or Cavatappi)
  • 8 ounces thick-cut bacon, diced
  • 1 cup sharp cheddar cheese, shredded or cubed small
  • 1 cup frozen or canned corn kernels (thawed)
  • 1/2 cup thinly sliced scallions (green and white parts separated)
  • 1/4 cup finely diced red onion (optional)
  • 1/2 cup roughly chopped pecans (lightly toasted)
  • 1/2 cup good quality mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons reserved bacon fat (cooled slightly)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until perfectly al dente (usually 1 minute less than recommended). Drain immediately and rinse briefly with cold water to stop cooking. Set aside in a large mixing bowl to cool slightly.
  2. Crisp the bacon: Cook the diced bacon in a large skillet over medium heat until deeply golden brown and shatteringly crisp. Remove bacon bits with a slotted spoon and place on a paper towel-lined plate to drain excess grease. Crucially, reserve 2 tablespoons of the rendered bacon fat.
  3. Toast nuts: In the same skillet (with the reserved bacon fat mostly poured off), lightly toast the chopped pecans over medium-low heat until fragrant (about 3 minutes). Set aside.
  4. Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, and the reserved cooled bacon fat. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  5. Assemble the salad: To the bowl with the cooled pasta, add the crispy bacon, shredded cheddar, corn, the green parts of the scallions, and the diced red onion (if using).
  6. Dress and chill: Pour the dressing over the salad mixture. Toss gently but thoroughly until everything is evenly coated. Fold in the toasted pecans at the very end to maintain crunch.
  7. Rest: Cover the bowl and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavours to meld.
  8. Final touches: Before serving, taste again, adding a final sprinkle of salt, pepper, or the reserved white parts of the scallions for garnish.