Go Back
–+ servings
Chilled sweet corn pesto pasta salad in large blue serving bowl topped with fresh basil.
Print

Sweet Corn Pesto Pasta Salad

There’s something about the combination of sweet summer corn, flavorful basil pesto, and tender pasta that just screams sunshine in a bowl. This Sweet Corn Pesto Pasta Salad is a bright, flavorful twist on a classic pasta salad that's perfect for cookouts, picnics, or easy weeknight dinners.
Course Main Course, Side Dish
Cuisine American
Keyword sweet corn pesto pasta salad
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 727kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of grilling corn for pasta salad and slicing it off the kernel on wood cutting board.
  • 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
    Side-by-side image of whisking pasta salad dressing ingredients together.
  • 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
    Pasta salad ingredients added to large blue bowl.
  • 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.
    Side-by-side image of adding dressing to pasta salad ingredients then tossing together with two wooden spoons.
  • 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
    Chilled pesto pasta salad in large blue serving bowl topped with fresh basil.

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

Serving: 1serving | Calories: 727kcal | Carbohydrates: 58g | Protein: 15g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 668mg | Potassium: 406mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1441IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 1mg