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Summer Party Food — This Dish Never Comes Home From Potluck - Creamy Corn, Bacon, and Avocado Pasta Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, farfalle, or shells)
  • 6 slices thick-cut bacon, chopped
  • 2 cups fresh corn kernels (from about 3 ears) or 1 can (15 oz) sweet corn, drained
  • 1 cup cherry tomatoes, halved
  • 1 small English cucumber, diced
  • 1 small red onion, finely chopped
  • 1 ripe avocado, diced
  • 1/2 cup crumbled feta or cotija cheese
  • 1/3 cup chopped fresh cilantro (or parsley, if you prefer)
  • 1/2 cup plain Greek yogurt (whole milk preferred)
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime, zested and juiced (about 2–3 tablespoons juice)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated or minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional but great)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and rinse under cool water to stop the cooking. Shake off excess water well.
  2. Crisp the bacon: In a skillet over medium heat, cook chopped bacon until crispy, 8–10 minutes. Transfer to a paper towel–lined plate. Reserve 1 tablespoon bacon fat in the pan.
  3. Char the corn (optional but worth it): Add the corn to the skillet with the bacon fat and sauté over medium-high heat until lightly charred, 3–4 minutes. Season with a pinch of salt. Let cool.
  4. Mix the dressing: In a bowl, whisk Greek yogurt, mayonnaise, olive oil, lime zest and juice, honey, Dijon, garlic, salt, pepper, and smoked paprika. Taste and adjust salt or lime as needed.
  5. Toss the base: In a large bowl, combine cooled pasta, charred corn, tomatoes, cucumber, and red onion. Pour in about two-thirds of the dressing and toss to coat.
  6. Fold in the good stuff: Add bacon, feta, and most of the cilantro. Gently fold. If it looks dry, add more dressing a spoonful at a time. You may not need all of it.
  7. Add avocado last: Right before serving, fold in diced avocado. Sprinkle remaining cilantro on top.
  8. Chill (if you can): Cover and refrigerate for 30–60 minutes to let the flavors settle. Give it a quick toss before serving and adjust seasoning with salt, pepper, or extra lime.