With sweet charred corn, salty crispy bacon, flavor-packed chewy sundried tomatoes, and creamy chunks of avocado tossed with corkscrew pasta with basil pesto and lemon, this Pesto Pasta Salad with Corn, Avocado, & Bacon is a light, mayo free pasta salad perfect for any summer BBQ.
I originally made this Pesto Pasta Salad with Corn, Avocado, & Bacon much earlier this summer for a BBQ we were having with some friends. The pasta salad was a huge hit, and I could not wait to share it with you guys! Unfortunately, a couple of things got in the way – including getting a new puppy, Basil, who has been keeping us on our toes! (Check out my Instagram or Facebook page for pictures of our sweet girl)
But we are finally starting to get back to a normal routine around here, and I could not be more excited to share this pasta salad recipe. It is honestly so good! It packs some of my favorite flavors of summer including grilled corn and basil pesto with creamy avocado, vibrant sundried tomatoes, and salty, crunchy bacon (because everything is better with bacon!).
This Pesto Pasta Salad with Corn, Avocado, & Bacon is a perfect summer side that you will want to enjoy all summer long.
How Do You Make Pesto Pasta Salad with Corn, Avocado, & Bacon?
This pesto pasta salad is super easy and quick to make, especially if you take a short cut and use store bought pesto. Just cook your pasta and crisp the bacon, give the corn a quick char in a hot pan or grill pan, and mix everything together when cooled.
To make this Pesto Pasta Salad with Corn, Avocado, & Bacon you will need:
- Pasta: Obviously, it’s not pasta salad without pasta. I love using Cavatappi pasta for all kinds of pasta salads as it is a fun corkscrew shape that cooks evenly. If you can’t find this, you can substitute any other short pasta shape, preferably one with lots of nooks and crannies to catch the corn and pesto, like Penne, Farfalle (bowties), or Fusilli.
- Corn: Fresh corn on the cob is best as it has that sweet, fresh flavor. I charred the corn for a couple of minutes per side in a hot cast iron skillet before cutting off the cob. You can also substitute frozen corn and char it in a hot pan, or just skip that step if you are short on time.
- Avocado: Big chunks of creamy avocado is part of what makes this Pesto Pasta Salad with Corn, Avocado, & Bacon divine. It adds a creamy richness without extra cheese, mayo, or dairy.
- Bacon: Salty bacon is the perfect complement to sweet summer corn and creamy avocado. I like to use thick cut bacon that is cooked, and then crumbled into large chunks.
- Sundried Tomatoes: I always say that there are not enough sundried tomatoes in my life. In this pasta salad, the chewy sundried tomatoes bring a flavorful punch, complementing the other light flavors.
- Pesto: You could definitely make your own pesto, and if you are like me today, and your garden is overflowing with tons of basil, then I definitely recommend it. However, when I first made this, my basil wasn’t quite ready yet, and I was in rush, so I took a shortcut and used store bought pesto. Either way it is delicious!
I like to serve this Pesto Pasta Salad with Corn, Avocado, & Bacon with an extra squeeze of fresh lemon and a few torn leaves of basil to brighten up all of the fresh flavors and help them pop.
What Are Other Summer Side Dishes?
Rich and flavorful, but still on the lighter side without extra dairy or mayonnaise, this Pesto Pasta Salad with Corn, Avocado, & Bacon would be the ideal complement to any summer BBQ. Looking for more side dish recipes to serve up this summer? Here are some of my favorite recipes:
- Grilled Corn & Zucchini Salad – Loaded with grilled corn and zucchini, fresh tomatoes and baby greens, this salad celebrates a bounty of summer produce.
- Watermelon, Feta, & Arugula Salad with Mint White Balsamic Vinaigrette – Because it isn’t summer without lots of watermelon, this salad brings the perfect balance between salty feta, sweet, juicy watermelon, bright mint, and peppery arugula.
- Peach, Feta, & Arugula Salad with Fresh Basil Vinaigrette – Another great way to use up some of the Basil from your herb garden, this salad combines sweet peaches with a bright basil vinaigrette.
- Dill Pickle Pasta Salad – A fun twist on traditional pasta salad, this pasta salad is packed with pickle flavor with dill pickle slices, pickle juice in the dressing, and even quick pickled carrots (which are also fabulous just on their own, by the way).
If you make this recipe, don’t forget to comment and rate the recipe below. You can also share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram. I love to hear what friends think of my recipes!
Pesto Pasta Salad with Corn, Avocado, & Bacon
Ingredients
- 1 ear corn (about ¾ cup when removed from the cob - see note)
- ½ lb cavatappi pasta
- 4 oz bacon
- ½ cup julienne sliced sundried tomatoes
- 1 avocado (cut into chunks)
- ¾ cup basil pesto (store bought or homemade)
- juice of ½ lemon
- torn fresh basil (if desired)
Instructions
- Cook pasta according to package directions
- While pasta cooks, in a large skillet, cook corn on the cob over high heat. Turning a couple of times until slightly charred (about 5 minutes total). Set aside to cool.
- In the same skillet, reduce heat to medium, and cook bacon until desired crispness.
- Drain pasta, and rinse in cool water.
- Cut corn off cob.
- In a large bowl mix, cooled pasta, corn, crumbled bacon, sundried tomatoes, and pesto. Stir to mix evenly. Add avocado, squeezing lemon directly over the avocado, and toss again to combine (this helps keep the avocado from mashing up too much and keeps it bright green).
- Top with freshly torn basil, if desired. Serve immediately or refrigerate 15 – 20 minutes to chill before serving.