Summer Pasta Salad with Corn
This Summer Pasta Salad with Corn is everything you want in a warm-weather dish—fresh, creamy, colorful, and bursting with flavor. Packed with juicy corn, crisp bell pepper, smoky bacon, and tossed in a herby basil pesto dressing, this salad is the perfect side for barbecues, picnics, or a light weekday lunch.
Whether you’re meal prepping or feeding a crowd, this dish comes together quickly and never fails to impress with its tangy, savory, and refreshing profile.
Why I Love This Recipe
Pasta salads are a summer staple, but this one levels up with bold flavor and a creamy pesto twist. It combines some of the season’s best produce (hello, sweet corn and fresh lime!) with a salty, smoky edge from bacon and the unmistakable herby punch of pesto.
And the dressing? It’s a genius combo of basil pesto, Greek yogurt, and lime juice, giving it tang, richness, and a bit of brightness that balances the whole dish.
Ingredients
For the Pasta Salad
- 8 oz orecchiette (or any short pasta like rotini, penne, or bowtie)
- 1 cup corn kernels, cooked
- 1 red bell pepper, diced
- 4 slices bacon, cooked and chopped
- Fresh cilantro, chopped
- Salt and pepper, to taste
For the Salad Dressing
- ⅓ cup basil pesto (store-bought or homemade)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Drain and set aside to cool slightly.
2. Make the Dressing
In a jar or small bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth.
If the dressing is too thick, thin it with a little extra yogurt, lime juice, or water.
3. Assemble the Salad
In a large bowl, combine the cooked pasta, corn, diced bell pepper, and cooked bacon. Toss to combine.
4. Dress It Up
Spoon the dressing over the pasta salad and mix until everything is evenly coated.
5. Garnish and Serve
Top with fresh chopped cilantro and season with salt and pepper to taste. Serve chilled or at room temperature.
Tips for the Best Pasta Salad
- Cook pasta just until al dente so it holds its shape.
- Use fresh corn when in season—cut it off the cob and quickly boil or grill it.
- Make it vegetarian by skipping the bacon or using smoked tempeh or roasted chickpeas.
- Meal prep tip: Store dressing separately and mix before serving to keep it fresh.
What to Serve With It
This pasta salad is great on its own or served alongside:
- Blueberry Lemonade – for a fruity, refreshing pairing
- Light Tangy Chicken Salad – perfect for a picnic spread
- Mexican Chicken and Rice Casserole – for a hearty main course
- Turkey Wings – for a Southern summer dinner
- Tomato Skillet with Okra and Sausage – for big, bold flavor
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Make-Ahead: Prep the pasta and veggies ahead of time, but add dressing and herbs just before serving for best texture and color.
- Leftovers: Great as a cold lunch the next day!
Final Thoughts
This Summer Pasta Salad with Corn checks all the boxes: it’s vibrant, refreshing, satisfying, and easy to throw together. Whether you’re bringing it to a potluck or enjoying it al fresco with a drink in hand, it’s sure to become a go-to seasonal favorite.
Give it a try and tag @ChefManiac with your pasta salad creations! For more flavor-packed seasonal dishes, stick around at ChefManiac.com.
