Corn Pasta Salad is one of those dishes that’s perfect for just about any gathering—whether it’s a summer barbecue, a potluck, or simply a cozy dinner at home. The magic lies in the combination of fresh, seasonal corn, creamy avocado, and crispy bacon. The creamy dressing adds just the right punch of flavor to tie it all together. Plus, it’s easy to make, which is a huge bonus when you’re juggling other dishes. Trust me, once you taste this refreshing Corn Pasta Salad, you’ll want to make it your go-to recipe. It’s not just food; it’s an invitation to enjoy the moment and the company around you. Let’s get ready to roll up our sleeves and create this delightful dish that’s sure to impress!
Why This Recipe Works
This Corn Pasta Salad combines simple, fresh ingredients to create a refreshing dish that’s perfect for any occasion. The unique blend of roasted corn, crispy bacon, creamy avocado, and tangy dressing not only adds depth to every bite but also keeps it light and satisfying. This recipe takes advantage of seasonal corn, ensuring maximum flavor and sweetness that elevates the entire dish.
Why You’ll Love This Corn Pasta Salad
This Corn Pasta Salad is a crowd-pleaser, perfect for summer barbecues, potlucks, or a quick weeknight dinner. With a delightful medley of textures and flavors, from the crunch of fresh vegetables to the creaminess of avocado and the zing of lime, each helping is sure to brighten your day. Plus, it’s customizable to meet your taste preferences, making it an ideal recipe to have in your arsenal.
Ingredients for Corn Pasta Salad
- 2 cups (6 ounces) radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- ½ cup feta cheese, crumbled
- 1 can (15 ounces) black beans, drained and rinsed
- ½ cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approximately 2-3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Cooking Instructions for Corn Pasta Salad
Cook the Pasta
Prepare the pasta according to the package directions. Once cooked, drain it and return the noodles to the pot. Drizzle with olive oil and toss to prevent sticking. This helps keep the pasta from clumping together, making each bite a delight.
Char the Corn
In a large cast-iron skillet over high heat, spread the corn kernels in a single layer. Cook until slightly charred, about 2-3 minutes, flipping halfway. The charred bits add a wonderful smoky flavor. Once done, remove from heat and set these delicious kernels aside.
Combine the Ingredients
In a large mixing bowl, combine the cooked pasta, roasted corn, diced avocado, sliced green onions, finely chopped cilantro, diced jalapeno, chopped bacon, crumbled feta, and rinsed black beans. Make sure everything is mixed well. This mixture is bright and colorful, making it as appealing to the eyes as it is to the palate.
Make the Dressing
In a separate bowl, whisk together the mayonnaise, lime juice, ground cumin, paprika, chili powder, hot sauce, and a pinch of salt and pepper until smooth. This dressing is creamy with just the right amount of kick. It brings all those lovely flavors together beautifully.
Toss the Salad
Drizzle the dressing over the salad mixture. Toss gently to coat all ingredients evenly. It’s essential to mix everything well. This allows every bite to be bursting with all those wonderful flavors you’ve created.
Chill and Serve
For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature. Nothing beats the amazing taste of a well-chilled salad on a warm day!
Serving Suggestions
Pair this Corn Pasta Salad with grilled chicken, salmon, or serve it alongside other summer favorites like burgers and hot dogs. It also makes an excellent vegetarian main dish. The possibilities are endless!
Tips for Success
- Use fresh corn during peak season for the best flavor. It elevates the dish to new heights.
- Feel free to adjust the spicy level by varying the amount of jalapeno or hot sauce. Your taste buds will thank you!
- Let the salad sit for a while before serving to enhance its flavor. The longer it sits, the better it gets.
Variations
- Substitute the bacon with smoked turkey or a plant-based option to suit dietary preferences. There are countless ways to make this dish your own!
- Add seasonal vegetables such as bell peppers or zucchini for extra color and nutrition. More veggies always mean more flavor!
Storage Tips
Store any leftover Corn Pasta Salad in an airtight container in the refrigerator. It’s best consumed within 3 days; however, the texture may change slightly over time. If it thickens, just add a splash of lime juice or a bit of mayo to loosen it up.
Pairing Ideas
This Corn Pasta Salad complements many dishes! Try it with grilled steak tacos, barbecue chicken, or as part of a festive summer spread with fresh fruit. It’s the perfect side that just enhances everything on your plate.
FAQs
-
Can I use frozen corn instead of canned?
Yes, frozen corn works great! Just make sure to thaw and drain it before using. -
Is this salad gluten-free?
You can easily make this salad gluten-free by substituting the pasta with a gluten-free option. -
How can I make this recipe vegan?
Replace the mayonnaise with a vegan alternative and omit the bacon and feta cheese. -
Can I prepare this salad a day in advance?
Absolutely! Making it a day ahead allows the flavors to meld beautifully. -
What should I do if I don’t have radiatori noodles?
You can use any pasta shape you prefer, such as rotini, penne, or even elbow macaroni.
This Corn Pasta Salad is not just a dish; it’s an experience filled with vibrant flavors that evoke the warmth of summer gatherings. Its versatility and ease in preparation make it a go-to recipe for any occasion, proving that delicious food doesn’t have to be complicated. Enjoy every delicious bite!
Print
Corn Pasta Salad
This refreshing Corn Pasta Salad features seasonal corn, creamy avocado, and crispy bacon. It’s a crowd-pleaser, perfect for barbecues or quick dinners.
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 cups (6 ounces) radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- ½ cup feta cheese, crumbled
- 1 can (15 ounces) black beans, drained and rinsed
- ½ cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approximately 2–3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Prepare the pasta according to package directions and toss with olive oil.
- In a cast-iron skillet, char the corn for 2-3 minutes over high heat.
- In a large bowl, combine pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
- Whisk together mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, and seasoning.
- Drizzle dressing over the salad and toss gently to coat.
- Refrigerate for at least 30 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh corn for maximum flavor.
Adjust the jalapeno quantity based on your spice preference.
Let the salad sit to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
