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Corn Pasta Salad

This amazing Corn Pasta Salad is loaded up with fresh crisp veggies, roasted sweet corn, thick cut bacon, and a tangy chili-lime dressing.

Course Side Dish
Cuisine American, Mexican
Keyword corn pasta salad, mexican, street corn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 351 kcal

Ingredients

  • 2 cups uncooked farfelle pasta
  • 2 tablespoons olive oil
  • 1 can 15-ounce corn kernels, drained
  • 1 large avocado diced
  • 3 green onions sliced
  • 1/2 bunch cilantro chopped
  • 1 jalapeno seeded and chopped
  • 6 pieces bacon cooked and chopped
  • 1/2 cup feta cheese can also use cotija cheese
  • 1 can 15-ounce black beans, drained and rinsed

DRESSING

  • 1/2 cup full-fat mayonnaise no substitutes!
  • 3 tablespoons freshly squeezed lime juice
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon hot sauce
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
  2. Working in batches, place one layer of kernels on a cast iron skillet set over high heat. Heat just until slightly charred, then flip to char the second side. Repeat with the remaining corn. Set aside.
  3. In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
  4. Make the dressing by whisking together all the ingredients. Drizzle over the salad and toss to coat.

Recipe Notes