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.
Servings: 8
Calories: 351kcal
Ingredients
- 2 cups (6 ounces) radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- ½ cup feta cheese, crumbled
- 1 can (15 ounces) black beans, drained and rinsed
DRESSING
- ½ cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice, approximately 2-3 limes
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon hot sauce
- salt and pepper, to taste
Instructions
- Cook the pasta according to package directions. Drain the noodles, toss them with olive oil, and set them aside.
- In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Heat just until slightly charred (2-3 minutes). Then, flip to char the second side. Remove from heat and set aside.
- In a large bowl, mix together the cooked pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
- In a separate bowl, make the dressing by whisking together all the ingredients.
- Drizzle the dressing over the salad and toss to coat.