What the heck is this?
Think of this as your ultimate backyard BBQ side dish that totally upstages the main course. This Corn Pasta Salad with Bacon and Creamy Pesto Dressing is fresh, a little smoky, herby, and super satisfying. You’ve got sweet corn, crispy bacon, tender pasta, juicy tomatoes, and that dreamy pesto dressing holding it all together. It’s like every flavor of summer decided to hang out in one bowl — and you’re invited.

Why You’ll Love This Recipe

Bold, bright flavors that scream “sunshine on a plate”
Perfect for make-ahead lunches or potluck flexing
Sweet + smoky + herby = unmatched flavor combo
Tosses together in under 30 minutes
Pairs with anything from grilled chicken to burgers

The Good Stuff You’ll Need

For the Salad:

8 oz short pasta (rotini, fusilli, or bowties work great)
1 ½ cups corn kernels (fresh, frozen, or canned and drained)
6 slices thick-cut bacon, cooked until crispy and chopped
1 cup cherry tomatoes, halved
½ red onion, finely chopped
½ cup shredded mozzarella or cubed cheddar
Fresh basil or parsley for garnish

For the Creamy Pesto Dressing:

⅓ cup mayo
¼ cup sour cream or Greek yogurt
¼ cup pesto (store-bought or homemade)
Juice of ½ lemon
Salt and pepper to taste

Let’s Do This

Step 1: Cook the Pasta
Boil pasta in salted water until al dente. Drain and rinse under cool water to stop the cooking. Let it hang out while you prep everything else.

Step 2: Crisp the Bacon
While the pasta cooks, fry up that bacon until crispy. Drain on paper towels and chop into bite-sized bits.

Step 3: Mix the Dressing
In a bowl, whisk together mayo, sour cream (or yogurt), pesto, and lemon juice. Season with a pinch of salt and a few cracks of black pepper.

Step 4: Assemble the Salad
In a large bowl, toss together the cooked pasta, corn, cherry tomatoes, red onion, mozzarella, and most of the bacon (save some for topping). Pour over the creamy pesto dressing and mix it all up.

Step 5: Serve It Up
Sprinkle the reserved bacon and chopped herbs on top. Chill if you’ve got time, or dig in right away. It’s good both ways.

Serving Suggestions

Serve alongside grilled steak, chicken, or shrimp
Add avocado slices or hard-boiled eggs to make it a full meal
Great cold from the fridge or slightly warm — your call

Switch It Up

Go Veggie: Skip the bacon and toss in roasted red peppers or chickpeas
Add Heat: A dash of hot sauce or chili flakes wakes it right up
Use Whole Wheat or Gluten-Free pasta if you need to lighten things up

Make-Ahead Tips

Make this salad up to a day in advance — it gets even better as the flavors mingle
Store in the fridge in an airtight container for 3–4 days
Add a splash of lemon juice or extra pesto before serving to freshen it up

Questions People Actually Ask
Q: Can I use a different dressing?
A: Totally! Try ranch, lemon vinaigrette, or even a spicy chipotle mayo for a twist.

Q: What pasta works best?
A: Short, sturdy shapes like rotini, bowties, or fusilli hold onto all the creamy goodness.

Q: Can I make this ahead of time?
A: Yes! It’s one of those salads that tastes better after chilling in the fridge for a few hours.

Corn Pasta Salad with Bacon and Creamy Pesto Dressing: Summer in a Bowl

Author: Tyla
Total Time: 25 minutes
Yield: 4–6 servings 1x

Print Recipe

Description

Think of this as your ultimate backyard BBQ side dish that totally upstages the main course. This Corn Pasta Salad with Bacon and Creamy Pesto Dressing is fresh, a little smoky, herby, and super satisfying. You’ve got sweet corn, crispy bacon, tender pasta, juicy tomatoes, and that dreamy pesto dressing holding it all together. It’s like every flavor of summer decided to hang out in one bowl — and you’re invited.

Ingredients

Scale