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+ servings

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. 

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14
Author Star


  • 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


  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. 

  2. 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. 

  3. 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! 

Recipe Notes


Serving size: heaping 1/2 heaping cup.

WW Green Plan: 4 Points | WW Blue Plan: 3 Points | WW Purple Plan: 3 Points | 157 calories. 4.5g fat, 1g saturated fat, 22g carbohydrates, 1g fiber, 4g sugar, 6g protein