Pesto Pasta Salad with Corn, Avocado, & Bacon
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.
Servings: 5
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.
Notes
If making more than 15 – 20 minutes ahead, wait to cut the avocado until just before serving. Then when ready to serve, add the avocado, fresh lemon juice, and basil.
Can substitute 3/4 cup frozen, thawed corn.
If serving a crowd, feel free to double the recipe as needed.
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