This Creamy Sweet Corn Pasta Salad is bursting at the seams with flavor and it’s sure to be a hit at any BBQ or potluck!
Hi guys! It’s July already? It’s July already. Holy crap, it’s July already! I think of July as the heart of Summer. It also happens to be my birthday so it’s just a special month to me. I like to slow things down in July because May and June seem to wear this mama down. Let’s just say, I barely remember last month happening so I’m a little more than happy it’s time to stop and smell the sweet corn. I’ve got so many summer favorites for you to make this year! Okay. First up, Creamy Sweet Corn Pasta Salad.
I don’t know about you, but we literally have corn comin’ straight out of our ears (pun intended) during these warmer months and I never get sick of it. Ever. It’s probably only natural that that would be the case seeing as I come from a town that has an entire week dedicated to the celebration of all things corn. I know people say that corn has very little to no nutritional value, but I just don’t care. It’s better for me than a bag of peanut m&m’s, amiright? (by the way, there’s a bag of peanut m&m’s in the freezer that I really want..) Anyway, let’s just get to it because oh my gaaaah y’all, I love this pasta salad so much! It’s got so much good stuff going on and I can’t believe it’s taken me this long to share it with you. You’re gonna wanna make this one asap, like yesterday afternoon. You most definitely can use fresh corn here, infact I encourage it, but I decided that you can also use frozen corn for ease and because I didn’t plan properly and I didn’t have any fresh on hand when I went to photograph this dish.
This here pasta salad is chock-full of roasted corn and red onions, cherry tomatoes fresh from the garden, bacon because why the in heck not?, some ditalini pasta because it’s my favorite, and it’s all thrown together with a creamy dressing. Everyone will love it and no one will know it’s lightened up. I promise! It’s just the perfect summer side dish.
Real quick side note: I really wanted to get this one out to you so you could get it made up for a Fourth of July party. I was in such’a hurry while photographing that I actually forgot to throw the cherry tomatoes into the mix and didn’t realize it literally until I started writing this post. So in conclusion, I’m just your friendly neighborhood forgetful food blogger who forgets her own ingredients. Throw some tomatoes in there and don’t pay attention to my photos. We good? Okay. I hope so.
Let’s get into the kitchen!
First things first, Slice up a red onion. It doesn’t need to be chopped small or anything, just some good sized chunks.
Preheat oven to 425 degrees. Now grab a sheet pan, cover it with some foil for easy peasy clean up, spray it with some cooking spray, pile on a few cups o’ corn (fresh or frozen) and then toss those onions on top.
You’ll need my favorite ingredient: Lawry’s Seasoned Salt. It’s the best, y’all and it’s the only thing I’ve ever used in this salad and everyone raves. Raves, I tell ya! (You can find this stuff in any ol’ grocery store near the other spices)
Generously sprinkle that stuff on top of the corn and onions followed by some fresh cracked pepper.
And then, throw it in the oven to roast all together for about 15 minutes total stirring half way through.
Now, grab some pasta to cook up. I love using ditalini in this one, but macaroni noodles will work too!
Be sure to salt the water well before the pasta goes in and cook it up according to package directions.
When the pasta is done cooking, pour it in a colander, and rinse well with cold water.
Now, your corn and onions should be ready to go. Let it cool a bit after removing from the oven, but it doesn’t need to be cold when you add it to the pasta.
Combine the cooked pasta and the roasted corn mixture
Add 3/4 cup buttermilk, 1/2 cup non fat greek yogurt, and 1/2 cup light mayonnaise. Stir it all up real good!
Now fold in some cooked and crumbled bacon…. this is also where you add the sliced cherry tomatoes. Extra credit for you, if you don’t forget the cherry tomatoes.
I figured out why I forgot though. See that spoon in the lower left hand corner? That’s sitting there because it’s waiting patiently to scoop up a big ol’ bite of this pasta salad … you know to test and make sure its edible. My mind was elsewhere, clearly. Bacon makes mama forget things.
And there ya have it, a beautiful bowl of summer!
It’s a total crowd pleaser and it couldn’t be any easier to make up. The official name for this is actually “the pasta salad with the corn and the bacon”, but I figured I’d give it an official name for the blog here.
I wish I could dig a spoon into this screen. Luckily.. this is in my fridge right now. So, I gotta get going so I can eat some more.
It’ll make the perfect dish to throw next to all those grilled goodies, so get yourselves in the kitchen and make this up, y’all!
I hope you love it as much as I do! Let me know if you make it up.
With love from my kitchen to yours,
Star
P.S. If you’re lookin’ for some other yummy corn recipes check out my latest recipe Roasted Corn Salsa!
Creamy Summer Sweet Corn Pasta Salad
A side salad filled with sweet corn, pasta, cherry tomatoes, and bacon! Easy to throw together and perfect next to anything off the grill.
Ingredients
- 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 preferably hellmans
- cooking spray
- freshly cracked pepper to taste
Instructions
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.
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.
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!
I had a bunch of corn and other vegetables from my weekly produce box to use up and found this recipe. My tomatoes weren’t very sweet so I roasted them with the corn and onion and added half a jalapeño. I used turkey bacon and regular milk + vinegar to make buttermilk. I also added diced red and green peppers to the salad. It’s a lot of changes but in these times we have to use what we have on hand. It turned out great!
Did you say the serving size is 1/2 cup for 4 points? I just made it and am letting it set now. I’m excited to try it!!!
I have made this recipe three times total and it is amazing! So creamy and flavorful. I think it tastes even better the next day. I made some this afternoon and I can’t wait to eat it at dinner tonight.
Would this taste ok substituting turkey bacon for regular bacon? Or is the real thing the magic ingredient?
I personally don’t really like turkey bacon so I can’t even remember what it tastes like right now, but if you like it should work just fine as a replacement!
If I double the pasta do I just double rest of ingredients?
Should be okay! I’d double it and then adjust according to taste. I hope you enjoy!
I made this for the Fourth of July and it is wonderful! My husband loved it from the point I made it to the next day when the flavors came together even more. He said this is a keeper! Thank you!
Made this today it was a hit for even picky eaters
Made this with some teriyaki chicken and broccoli-paired up perfectly and was so tasty! Husband and son devoured it and had no clue it was WA friendly! Thanks so much:)
Yum!! So happy everyone enjoy!
This is soooooo good!! I was very pleasantly surprised as I tried the first bite or two for taste. I was nervous about buttermilk, but it’s basically like the base of ranch dressing, and it works very well! I never would have thought of using light buttermilk for creaminess like you did! I cook your recipe all the time but have never left a comment, but had to this time. Thank you for the simple yet delicious recipe.
Some WW recipe notes-
I used about 1 1/4 cups dry pasta (15 Freestyle pts) and 4 ears of fresh corn. I found 1.5% fat Friendship buttermilk (4 pts) and the recipe ended up making 6 cups, so 12 1/2 cup portions, I know my cup will be way overflowing so I said it made 10 servings lol and they come in right at 3 points each overflowing 1/2 cup! Definitely a keeper, thank you!!
I’m so happy you enjoyed Samantha! I accidently stubbled upon using low fat buttermilk for creaminess one day and I’ve been using it as a creamy salad base since!
I’m a little scared of the buttermilk? Does this dish have a tart taste? TIA…
No tart taste that I can detect! It’s a family favorite. I hope you enjoy if you give it a go!
Any ideas for swapping out the buttermilk? I’m dairy free and so I’m wondering a good substitute for that! Thanks!
Just made this today since I had sone fresh corn to use. Sooo tasty. I had some zucchini on hand so toasted that and threw it in as well and subbed some turkey bacon and bow tie pasta as that’s all I had. Turned out great. Thanks for sharing.
Can you use something besides buttermilk or leave it out?
Is it ok to leave mayo out? Will it taste similar?
I follow you on Instagram. I just made this earlier today. It was so delicious . My husband had no idea it was points friendly. I passed the link on to my sister and mom to make.
Where did you find low-fat buttermilk? I have gone to every grocery store and basically get looked at like I’m crazy.
It says 3 points but when put it in the recipe tracker it says 4?
Sorry! It’s 3 points on my end. If you added up the nutritional info then it’ll be different
Does this hold up if you make ahead? I want to make it for my son’s birthday party and hoping I can make it the day before. Thanks!
Yes it works great as a make ahead recipe!
This was a delicious side for our Labor Day dinner. I loved the sweetness of the red onion and corn. Yummy
Thanks! The veggies came out great on the grill!!! And I caved and cooked real bacon. Everyone love it! Thanks!!
Hi! Can I throw the corn and onion in a tin on the grill? So hot here in Jersey for the oven today!! Also, the Hormel pre made bacon pieces will work too right?
That would totally work! and the bacon pieces will work too as long as it’s the real stuff and not that weird red hard things. haha!
Hi! Can I throw the corn and onion in a tin on the grill? So hot here in Jersey for the oven today!! Also, the Hormel pre made bacon pieces will work too right?
There’s something green in the last 2 photos, green onions maybe?
It looks delish
Hi Sally. I added some chopped green onions on top for presentation purposes. The recipe doesn’t need’m! Hope you enjoy
Oh so very yummy! Thank you!
I followed your recipe, including with the cherry tomatoes and actually, I didn’t like it with them. I went back to your photos and realized you didn’t have them in yours (I hadn’t read the part about you forgetting to throw them in… LOL) so I actually thought I did something wrong. In the end, I went through and dug them all out and I think the salad is just fine without them so don’t feel bad for forgetting. Some of us prefer the forgetful version! 😛
This is absolutely fabulous! I was a little apprehensive about the wet ingredients but you sure know what you are doing!! Thank you!
I made this today for a BBQ we’re going to tonight. I dont have Lawry’s, but I do have Tony Chachere’s (that’s OUR go-to all-purpose seasoning). I just tasted it so I could adjust the seasonings. This…is…so…good! I will definitely make it again. And I’m about to share this link on FB.
So happy you loved it! I’ll have to try that seasoning!
I made this for a family reunion today and received several compliments on it. They were especially happen when I told them in was a light recipe and a few are on Weight Watchers and happy to hear it is low in points. I loved it and was happy I had a little leftover to take for my lunches this week.Thanks for sharing your love of cooking with us!
Made this for a camping trip. Paired it with a simple meatloaf for meatloaf sandwiches. Everyone’s loved it! Thanks for all of the delicious recipes you post!! Robyn
I am literally eating a bowl of this as I write this! I made this with dinner last night and everyone loved it! It does not taste light. I’m not normally one to leave comments, but I love your recipes! Im not even one to try many of the recipes I save. In the past week I have made this and the poor man’s meal and both have been hits! I even tried the lazy scrambled eggs because I was making eggs, so why not? My next one will be the air fryer potatoes, because my awesome girls got me one for my birthday the other day! I can’t wait to try more of your recipes!
Loved it! Made it as a side for the week with shrimp cocktail and some other recipes 🙂 halfed the recipe and made a lot still. How long can I keep it refrigerated? Week?
This is amazing! Thank you Star. Made it today for our day at the track tomorrow.
I’m so happy you enjoyed!
I made this for July 4th and it was yummy! The only thing I would change for next time is using a different pasta. It’s really difficult to get it on the fork!! lol
I made this for July 4th and it was yummy! The only thing I would change for next time is using a different pasta. It’s really difficult to get it on the fork!! lol