Ingredients

• 1 lb orecchiette or pasta of choice

• 4 slices of bacon, diced

• 2 grilled cobs of corn

• 4 sweet peppers

• 3 pepperoncinis

• 10 cherry tomatoes

• 1 sweet onion

• 2 cloves garlic

• 6 basil leaves

• ½ block of feta For the vinaigrette

• 2 Tbsp apple cider vinegar

• ¼ cup olive oil

• 1 Tbsp dijon

• ½ Tbsp honey

• ½ shallot

• salt and pepper to taste

Directions

1. In a mason jar with a lid, add the apple cider vinegar, olive oil, dijon, a pinch of salt, some ground pepper, and honey. Grate the shallot into the jar. Add the lid, shake until combined, and set aside.

2. Remove the corn from the cob. Remove the stems and seeds from the sweet peppers and slice into strips. Dice the onion. Mince the garlic. Set those aside. Stack the basil leaves, roll them, and cut them into slices. Set the basil aside in its own dish.

3. Cook the pasta in salted water until al dente, about 7-10 minutes. Reserve a few tablespoons of the pasta water and drain the pasta.

4. While the pasta is cooking, cook the bacon in a large skillet until it is crispy. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels. Leave the grease in the pan with the heat still on

5. Add the onion, corn, cherry tomatoes, and peppers. Cook a few minutes until the onions are softening, then add the garlic. Cook another minute, then stir in the reserved pasta water.

6. Add the pasta, basil, bacon, and vinaigrette to the skillet and toss until combined. Turn off the heat.

7. Pour the pasta into a serving platter. Garnish with pepperoncini and top with crumbled feta.

8. This dish is amazing served warm, or you can store for later and serve cold.