Smoked Corn and Tomato Pasta Salad

With summer barbeque season in full swing everyone is looking for new recipes for great side dishes.  This pasta salad recipe utilizes seasonal onions, sweet corn and tomatoes and bursts with fresh summer flavor.  For this recipe I used corn that I smoked in my families brand new smoker, but the corn can be just as easily grilled or simply boiled.  I served this salad alongside smoked pork ribs with a barbeque sauce that I made with Amish Naturals Jalepeno Ketchup (recipe coming soon!).  As with most pasta salads this recipe is best prepped and chilled ahead of time and can be kept for up to 5 days. 

Smoked Corn and Tomato Pasta Salad

12 oz Amish Naturals Fiber Rich Spaghetti
4 qt Water
1 Tbsp Kosher Salt
1 cup Corn, cooked and cut off cob *
1 ½ cups Fresh Tomatoes, diced
1 small Sweet Onion, small diced
¾ cup Bacon, cubed and cooked
1 jar Amish Naturals Sweet Onion and Tomato Dressing
Parmesan Cheese
Cracked Pepper

Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 6-8 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.

Combine cooked pasta, corn, tomatoes, onion, bacon and dressing in a large bowl.  Season to taste with cracked pepper and garnish freshly grated parmesan cheese.  This salad is best when chilled at least 2 hours before serving and up to 5 days.