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


  • Author: Tyla
  • Total Time: 25 minutes
  • Yield: 46 servings 1x

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

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


Instructions

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.

Notes

  • 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

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Calories: ~420 calories
  • Protein: ~18g