There’s just something about pasta salad that brings comfort year-round. We’ve
gathered a few favorites that make a perfect side dish for your weekend barbeque,
tailgate, or potluck dinner. All of these recipes are easy to make and absolutely
Elote Pasta Salad
1 cup mayonnaise
1 cup sour cream
3 limes, divided
1 1⁄2 tsp. chili powder
1 tsp. kosher salt
1⁄2 tsp. cumin
1⁄4 tsp. Mexican hot sauce (optional)
3 tbsp. vegetable oil
1 lb. fresh or frozen corn kernels, thawed
1 lb. short, tubular pasta, such as rigatoni
1 cup cotija cheese, crumbled, plus more for garnish
1 bunch scallions, white and light green parts only, sliced diagonally
1 cup chopped cilantro
1. To make dressing, whisk mayonnaise, sour cream, juice of 2 limes, chili powder,
salt, cumin and hot sauce, if using, in medium bowl. Set aside.
2. Heat oil in large skillet over medium-high heat until shimmering. Add corn kernels
and toss to coat. Cook without stirring, 2 minutes, until lightly charred. Toss and
repeat until charred on the other sides. Repeat until kernels are charred all over,
8–10 minutes. Set aside.
3. Bring large pot of salted water to a boil. Add pasta and cook until slightly soft,
about 10 minutes. Drain and rinse with cold water; cool to room temperature.
4. In large bowl, toss pasta with dressing, corn kernels, cotija cheese, scallions and
5. Chill at least 1 hour prior to serving to allow pasta to absorb dressing and
6. Serve chilled, garnished with additional cotija cheese and wedges of remaining
lime. Refrigerate any leftovers.
Original recipe found at Kroger
Bacon, Corn, and Tomato Pasta Salad
For the pasta salad:
12 ounces orecchiette pasta
8 strips cooked bacon chopped
1 1/2 cups grape tomatoes cut in half
1 cup fresh or frozen sweet corn kernels
3 cups arugula
1 cup white cheddar cheese cubes
3 green onions, chopped
Kosher salt and black pepper to taste
For the dressing:
1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic, minced
Kosher salt and black pepper to taste
1. Cook the pasta according to package directions. While the pasta is cooking,
make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon
mustard, honey, and garlic. Season with salt and black pepper, to taste.
1. When the pasta is done cooking, drain and rinse with cold water. Put the pasta in
a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and
1. Drizzle the dressing over the pasta salad and toss well. Season with salt and
pepper, to taste. Serve.
1. Note-the pasta salad will keep in the refrigerator for up to 2 days.
Original recipe found at Two Peas & Their Pod
Corn and Black Bean Pasta Salad
4 ounces fusilli pasta uncooked
1 cup fresh or frozen sweet corn
1 cup black beans drained and rinsed
1 cup cherry tomatoes, quartered
1/2 cup yellow or red bell pepper, diced
1/4 cup cilantro roughly chopped
1/2 avocado diced (optional)
1/4 teaspoon red pepper flakes optional
For the dressing
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1. Cook pasta according to package instructions. Drain; set aside to cool. Once
cooled, add the pasta to a large bowl. Add the corn, black beans, tomatoes, bell pepper
and cilantro. Stir together.
1. In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin and
1. Add the dressing to the pasta salad. Stir to combine.
1. Refrigerate covered until ready to serve. Add the avocado and red pepper flakes
(if desired) just before serving.
Original recipe found at A Food Lover’s Kitchen
Creamy Sweet Corn Pasta Salad
8 ounces(dry) ditalini pasta macaroni pasta will work well too
3 cups corn fresh or frozen
1 medium red onion sliced into chunks
1-2 tsp Lawry’s Seasoned Salt
8 slices center cut bacon cooked and crumbled
1 cup cherry tomatoes sliced in half
3/4 cup low fat buttermilk
1/2 cup non fat Greek yogurt
1/2 cup reduced fat mayonnaise
freshly cracked pepper to taste
1. Preheat oven to 425 degrees. Spray a sheet pan with cooking spray. Add corn
and red onion, sprinkle seasoned salt and pepper on top and place into over for about
15 minutes. Stir up the corn and onion about half way through roasting. When finished
let cool for a few minutes before adding to cold pasta.
1. While the corn is roasting cook noodles according to package directions. Be sure
to salt the water before boiling them. When the noodles are done, drain and rinse the
noodles with cold water.
1. In a large bowl combine the roasted corn and onion, cooked pasta, crumbled
bacon, tomatoes, Greek yogurt, light mayonnaise, and buttermilk. Stir until combined
well. Add a bit more seasoned salt to taste. Cover and place in fridge for about 20
minutes to let the flavors meld together. Garnish with extra tomatoes and/or chopped
green onions, if desired. Enjoy!
Original recipe found at The Skinny Dish
If you try any of the recipes, we’d love to hear what you think! Tag us on Facebook or