This amazing Corn Pasta Salad is loaded up with fresh crisp veggies, roasted sweet corn, thick cut bacon, and a tangy chili-lime dressing.
corn pasta salad, mexican, street corn
2cupsuncooked farfelle pasta
1can15-ounce corn kernels, drained
1jalapenoseeded and chopped
6piecesbaconcooked and chopped
1/2cupfeta cheesecan also use cotija cheese
1can15-ounce black beans, drained and rinsed
1/2cupfull-fat mayonnaiseno substitutes!
3tablespoonsfreshly squeezed lime juice
Salt and pepper to taste
Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
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.
In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
Make the dressing by whisking together all the ingredients. Drizzle over the salad and toss to coat.