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Creamy Sweet Corn Pasta Salad

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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!

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4.90 from 79 votes

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. 
Prep Time5 minutes
Active Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Yield: 14
Author: Star @ the skinny-ish dish

Materials

  • 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! 

Notes

Serving size: heaping 1/2 heaping cup.
 157 calories. 4.5g fat, 1g saturated fat, 22g carbohydrates, 1g fiber, 4g sugar, 6g protein
WeightWatchers Points: 3 Points
My Sweet Corn Pasta Salad is a side salad filled with sweet corn, pasta, cherry tomatoes, and bacon! Easy to throw together and perfect next to anything off the grill. #sweetcorn #pastasalad #ww #smartpoints

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89 Comments

  1. 5 stars
    Made this for our Labor Day cookout and it was a big hit! Nobody knew it was a “lightened “ up version of pasta salad!! Will absolutely make again. I’m on purple plan so I used whole wheat rotini pasta instead.

  2. 5 stars
    Fantastic recipe! I had leftover corn on the cob from the other day and figured, why not?! My husband was shocked when I told him that it was a “skinny-ish” dish! Great flavor! Definitely saving for our next cook out!

  3. 5 stars
    A fun, colorful, DELICIOUS side for any size gatherings. My family lives trying new things, and this salad did not disappoint. The corn gives such a nice crunch, and the ditalini pasta is the perfect shape for this. It’s definitely in the potluck rotation for us!

  4. 5 stars
    This is one of the best recipes I’ve ever made. My daughter requests it all the time. I’ve brought it to several family events and it’s always a favorite. Simple to make and nobody knows it’s “skinny”. So good, you have to try it!!!!

  5. 5 stars
    This recipe is ahhhmazing! Thank you Star for always creating recipes on the healthier side that still taste yummy. This is my go to side for potlucks.

  6. 5 stars
    This recipe is a winner! I’ve made it exactly as written and it was fantastic. I’ve also switched it up to use up things on hand – chunks of cheese, cucumbers, green onions, etc, and it never ever disappoints. I’m picky when it comes to lightened up creamy things but the addition of the buttermilk is a game changer to keep things creamy but lower in calories.

  7. 5 stars
    Creamy sweet corn pasta salad has become my go to dish for summer family potlucks. It’s such unique pasta salad I never have to worry about being a repeat. And, everyone goes nuts for it and can’t believe this creamy dish is lightened up. The buttermilk and greek yogurt trick is so smart!!! I’ve adjust other creamy recipes with that base!

  8. 5 stars
    Made this recipe for the family for the 4th of July holiday – it was a huge hit – even from my not pasta salad loving family members! I proudly told them it was not only delicious but also skinnyish!!

  9. 5 stars
    I love to bring this perfect summer side to cookouts! It always goes over well and you just can’t tell it’s a lightened up pasta salad! So easy to make and so good!

  10. 5 stars
    This recipe is a hit! Thank you for creating delicious recipes that just happen to help me on WW. This is on our rotation – along your crunch-wrap hack. Thank you thank you thank you!

  11. 5 stars
    Wow. That’s all I can say about this recipe! I could eat this every day. Every single day. I’ll admit that the Lawrys freaked me out. Seemed weird for a pasta salad, but it totally works! There’s just the right amount of creaminess, sweetness from the corn, and salty from the bacon! This is my new go to pasta salad ! My husband and 5 year.pls loved it as well! Thanks Starr!

    1. I grew up with Lawry’s being a “staple seasoning” in my mama’s house so i use it in practically everything. Haha! I’m so happy you gave it a change and you enjoyed it!

  12. Hi! Ive made this a number of times and L0VE it, but my question IS, is how long is it good for? I made it about midnight Friday and here it is Monday and have some left and it’s calling name!!

  13. Hi Star, I’m making this recipe when I go camping shortly. Can you tell me if buttermilk can be frozen? I buy it on occasion but never use it up fully. I hate wasting

  14. Could you use canned corn instead of frozen or fresh? It’s all I have on hand at the moment!

  15. 5 stars
    I made this and brought it into work and it was a HUGE hit! I don’t care for tomatoes so I replaced that with asparagus to keep it bulked up on vegetables. Everyone thought it was great, someone even had three helpings!
    Several people stopped by the recipe so I sent them to this page!

  16. 5 stars
    After months of seeing this recipe and the rave reviews I finally made it last night! I was unsure about the buttermilk, but it was amazing! I couldn’t stop eating it and it was a huge hit at my BBQ! My mom told me I could bring it over anytime and I intend to!

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