Sweet Corn Pesto Pasta Salad
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What screams summer more than fresh sweet corn and pasta salad? Nothing! This sweet corn pesto pasta salad is part of my new Savory Summer Series and is the perfect quick and easy recipe during the warm summer months.
Whether you need a tasty side dish for your next cookout or are looking for a quick weeknight meal, you won’t regret trying this one!
And the best part about this pasta salad? It’s a great recipe to prep in advance! Prep this salad the night before and let all the flavors combine for an even tastier pasta salad the next day!
If you’re looking for more summer-friendly pasta salad recipes, try my Creamy Taco Pasta Salad, Green Goddess Pasta Salad, Italian Pasta Salad, Caesar Pasta Salad or Caprese Pasta Salad!
Table Talk with Tawnie
Sweet corn has always been one of those ingredients that instantly takes me back to childhood summers—barefoot in the backyard, eating grilled corn straight off the cob with butter running down my chin. It’s one of my favorite ingredients to incorporate in the summer and this sweet corn pesto pasta salad is no exception!
If you love corn as much as me, try some of my other corn recipes including these Mexican Street Corn Chicken Rice Bowls, Southwest Chicken Rice Bowls, Cowboy Caviar, or my Sheet Pan Quesadillas.
- Sweet corn: There is nothing better than juicy, fresh sweet corn on the cob. I love to grill my corn to get a nice char, but you can also just cut the corn fresh straight from the cob (so easy and fresh!), or steam it if you prefer.
- Pasta: Choose any small-shaped pasta. I recommend ditalini, tubetti, radiatore, shellbow, or fusilli!
- Thick-cut, quality bacon: You’ll need approximately 5-6 slices of thick-cut, quality bacon for this pasta salad. Cook and chop it into small pieces in advance. I prefer to bake my bacon in the oven until crispy and then chop it up, but you can cook it however you prefer!
- Red onion and red bell pepper: These fresh ingredients add just the right amount of crunch to this salad! Feel free to use an orange or yellow bell pepper instead of red (I just don’t recommend green as it isn’t as sweet).
- Pesto: You can use any store-bought pesto you like. I love the Giovanni Rana pesto! It’s so good. Or, for a homemade version, you can also try my avocado pesto.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Grill the corn
Grill the corn until it gets a nice char, then slice the corn off the cob. Meanwhile, cook the pasta al dente according to package directions. Once done, drain and rinse under cold water.
Make the dressing
Whisk together all ingredients for the dressing.
Combine ingredients
Add the cooked pasta, corn, bacon pieces, onion, and bell pepper to a large bowl. Then add the pesto dressing. Pro tip: I like to reserve some of the dressing on the side so I can toss it in right before serving!
Toss, serve & enjoy!
Toss everything well to combine, then let the pasta salad chill for at least an hour to really let the flavors come together! Garnish with fresh basil and enjoy!
Expert Tips
- Pasta: Make sure to cook your pasta al dente so that it stays firm and holds up when tossed with the dressing and other salad ingredients.
- Thick bacon: Use a thick-cut bacon so that it holds up well in the salad.
- Good quality pesto: Use a good quality store-bought pesto like Giovanni Rana pesto or any other pesto you love. Since the pesto is the main ingredient in the dressing, it’s definitely worth investing in a good quality pesto for the best flavor!
- Chill pasta salad: Don’t skip on chilling the pasta salad before serving. I know it’s hard to wait because it looks delicious, but letting the pasta salad chill for at least 30 minutes allows the dressing to really seep into the pasta and creates an even more delicious pasta salad.
Summer Savory Series
On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!
Variations / Substitutions
- Cheese: Add your favorite cheese like freshly shredded parmesan cheese, cubed cheddar or little mozzarella pearls.
- Canned corn: If corn is out of season, you can use canned corn if needed! I used 2 ears of corn for this recipe, so I would use 1 can of corn if fresh isn’t available. Just be sure to drain it well.
- More veggies: Feel free to add any of your favorite pasta salad veggies! Try tossing in some fresh broccoli, cherry tomatoes, cucumbers, etc.
- Crunch: Add more crunch by adding pine nuts, macadamia nuts, or almonds.
- Vegetarian: Easily make this pasta salad vegetarian by omitting the bacon. To make vegan, omit the bacon and use vegan mayonnaise and dairy-free sour cream.
- Gluten-free: To make gluten-free, use a gluten-free pasta in place of regular pasta.
- Other types of pasta: You can also use other types of pasta, like protein pasta, chickpea pasta, or whole wheat pasta for extra healthy benefits!
Storage / Freezing
- Storage: Store in the fridge for up to 3-5 days in an airtight container.
- Make ahead: If you want to make this pasta salad in advance, I like to save some of the dressing on the side, then add it right before serving to revive the salad a bit!
- Freezing: Unfortunately, I don’t recommend trying to freeze this pasta salad recipe.
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Sweet Corn Pesto Pasta Salad
Ingredients
- 2 ears of fresh sweet corn (grilled*)
- 8 oz cooked Ditalini pasta (or other small-shaped pasta)
- 5-6 strips thick-cut Bacon (cooked and cut into small pieces)
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- fresh basil for garnish
Dressing:
- ½ cup store-bought pesto (I like the Giovanni Rana pesto, so good!)
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 tsp. white balsamic vinegar
- salt and pepper to taste
- 1 tbsp. lemon or lime juice
- Pinch of sugar (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the corn: Grill the corn until it gets a nice char. Slice the corn off the cob. *Other methods: you can cut the corn fresh straight from the cob (so easy and fresh!), or steam it.2 ears of fresh sweet corn
- Cook the pasta: Bring a large pot of salted water to boil and cook the pasta al dente according to package directions. Drain and rinse under cold water, set aside.8 oz cooked Ditalini pasta
- Dressing: Whisk together all ingredients for the dressing, taste and adjust seasonings as desired.½ cup store-bought pesto, ½ cup mayonnaise, ⅓ cup sour cream, 1 tsp. white balsamic vinegar, salt and pepper to taste, 1 tbsp. lemon or lime juice, Pinch of sugar
- Add ingredients to serving bowl: Add the cooked pasta, corn, bacon pieces, red onion, and red bell pepper to a large bowl.5-6 strips thick-cut Bacon, ½ cup finely diced red onion, ½ cup finely diced red bell pepper
- Pour dressing over the top: Add the pesto dressing, toss to combine. Pro tip: reserve some of the dressing on the side. Prior to serving, toss in the reserved dressing to revive the salad a bit.
- Chill: Chill for at least 30 minutes, errr if you can wait!
- Garnish and serve: Garnish with fresh basil and enjoy!fresh basil for garnish
Video
Notes
- Storage: Store in the fridge for up to 3-5 days in an airtight container.
- Make ahead: If you want to make this pasta salad in advance, I like to save some of the dressing on the side, then add it right before serving to revive the salad a bit!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
