Cavatappi with Bacon and Summer Vegetables

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 8 ounces pasta uncooked
• 0.3 cup basil fresh
• 1 cup ears corn fresh ( 2 ears)
• 1 pint grape tomatoes 
• 2 teaspoons olive oil 
• 1 cup onion 
• 2 ounces parmesan divided shaved
• 0.5 teaspoon salt 
• 4 slices bacon chopped
• 1 medium zucchini quartered cut into 1/4-inch-thick slices

Equipment

• frying pan
• whisk
• slotted spoon

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp.
3. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings.
4. Add onion and garlic to pan; saut 2 minutes, stirring occasionally.
5. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally.
6. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently.
7. Remove from heat.
8. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine.
9. Sprinkle with remaining cheese.
10. Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
11. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.