In the summer I feel like me all crave fresh, vibrant, and easy dishes — and this Summer Corn Pesto Pasta Salad is exactly that. It’s the perfect balance of creamy, crunchy, and savory, and it comes together with minimal effort, making it one of my go-to recipes in the Summer. Whether you serve it as a side dish at your next BBQ or enjoy it as a main course, this salad is always a crowd-pleaser.
I especially love how flexible it is. You can easily make it vegetarian, add extra protein, or play around with different mix-ins based on what you have on hand. And if you have the time, grilling the corn adds a smoky depth that really takes this salad to the next level.
This salad is packed with veggies. It’s a delicious way to fuel your body while keeping things light and flavorful. My Homemade Pesto takes this dish to the next level, but if you’re short on time, store-bought pesto works just fine too. Just be sure to look out for those nasty seed oils! Let’s dive into what makes this protein-packed pesto pasta recipe so special!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Salad:
- Quick and easy to make
- Loaded with fresh, summer flavors
- Perfect as a side dish or hearty enough to stand alone as a meal
- Great for BBQs, potlucks, picnics, or make-ahead lunches
- Super customizable!
Ingredients
For the Salad:
- 12 oz. bow tie style pasta (I use Jovial organic brown rice pasta to keep it gluten free. You could also use a chickpea pasta for added protein! Any pasta works! You also could use penne style pasta)
- 2 ears of corn (cooked and kernels removed)
- 1 red bell pepper (diced)
- 8 slices of bacon (cooked and chopped. Use turkey bacon for a lighter option)
- 2 avocados (diced)
- Salt and pepper, to taste
For the Dressing:
- 1 cup pesto (reserve about ¼ cup for topping. Try my homemade pesto!)
- ⅓ cup Greek yogurt (plain, nonfat)
- ½ lemon (juiced)
- 1 lemon (zest of 1 lemon)
- Salt and pepper, to taste
Tips & Variations:
- Grill the Corn: If you have the extra time, grilling the corn adds a delicious charred flavor that’s so worth it.
- Make it a Meal: Swap regular pasta for a protein pasta to make this more filling, or toss in some grilled chicken, shrimp, or chickpeas for extra protein.
- Vegetarian Option: Leave out the bacon or replace it with crispy chickpeas or roasted nuts for a little crunch.
- Mix It Up: You can truly use whatever veggies you have on hand!
- Dairy-Free Swap: Use a dairy-free pesto and a plant-based yogurt to make this salad completely dairy-free.
Instructions
- Cook the Pasta: Boil pasta according to package instructions. Drain and let cool, tossing with a little olive oil to prevent sticking.
- Make the Dressing: In a small bowl, whisk together pesto, Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper.
- Assemble the Salad: In a large bowl, combine cooled pasta, corn, bell pepper, bacon, and avocados. Pour the dressing over the salad and toss until everything is well coated. Season with additional salt and pepper to taste, if needed.
- Finish and Chill: If you can, chill the salad in the fridge for 15-20 minutes to let the flavors meld together. Before serving, drizzle with the reserved pesto on top for a fresh pop of flavor.
Why You Should Make Homemade Pesto
Homemade pesto is often considered better for a few solid reasons, especially when it comes to health and flavor:
- No Preservatives: Store-bought pesto often contains preservatives to extend shelf life, which can affect both the taste and nutritional value. When you make it at home, it’s fresh and free of additives—just real ingredients you can pronounce.
- No Seed Oils: Many commercial pestos use cheaper seed oils like canola or soybean oil instead of extra virgin olive oil. Seed oils are heavily processed and high in omega-6 fatty acids, which can contribute to inflammation when consumed in excess. Homemade pesto lets you stick with heart-healthy olive oil.
- Fresh, Bold Flavor: Fresh basil, garlic, and Parmesan have way more punch than anything that’s been sitting on a shelf. The flavors are brighter, more vibrant, and customizable—add more garlic, switch up the nuts, or go dairy-free if you want.
- You Control Everything: From the salt level to the type of nuts (pine nuts, walnuts, almonds—you name it), homemade gives you full control. Plus, it’s super easy and only takes a few minutes in a food processor.
How To Store Leftovers
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Pro Tip: If you’re meal prepping or planning to store it, keep the avocado separate and dice it & add it just before serving to prevent browning.
Can You Serve It Warm?
Absolutely! While I prefer to serve this cold, you can definitely enjoy it warm. If you want to serve it warm:
- Toss the pasta, bacon, and corn together while still hot.
- Add the dressing and top with avocado right before serving.
More Summer Recipes You’ll Love:
- Balsamic Roasted Strawberry Whipped Feta Dip
- Healthy Jalapeño Cilantro Salsa
- Gluten-Free Strawberry Banana Pancakes
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Summer Corn Pesto Pasta Salad truly tastes like summer in every bite — bright, creamy, and full of texture. I can’t wait for you to try it and make it your own!
Let me know if you give it a try and don’t forget to tag me when you share it!
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Description
In the summer I feel like me all crave fresh, vibrant, and easy dishes — and this Summer Corn Pesto Pasta Salad is exactly that. It’s the perfect balance of creamy, crunchy, and savory, and it comes together with minimal effort, making it one of my go-to recipes in the Summer. Whether you serve it as a side dish at your next BBQ or enjoy it as a main course, this salad is always a crowd-pleaser.
Ingredients
For the Salad:
For the Dressing:
Instructions
-
Cook the Pasta: Boil pasta according to package instructions. Drain and let cool, tossing with a little olive oil to prevent sticking.
-
Make the Dressing: In a small bowl, whisk together pesto, Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper.
-
Assemble the Salad: In a large bowl, combine cooled pasta, corn, bell pepper, bacon, and avocados. Pour the dressing over the salad and toss until everything is well coated. Season with additional salt and pepper to taste, if needed.
-
Finish and Chill: If you can, chill the salad in the fridge for 15-20 minutes to let the flavors meld together. Before serving, drizzle with the reserved pesto on top for a fresh pop of flavor.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
