The Perfect Summer Pasta Salad for Feeding a Crowd
If you’re looking for a pasta salad that disappears at every summer gathering, this is it!
I made this creamy pesto pasta salad for our family birthday celebration, and it was one of the first dishes to empty. It’s loaded with sweet corn, crispy bacon, crunchy bell peppers, and tossed in the most delicious creamy pesto dressing. Every bite is packed with fresh summer flavor.
One of my favorite things about this recipe is how adaptable it is. I didn’t have every ingredient on hand, so I simply made it work with what was in my refrigerator. That’s the beauty of cooking for family—it doesn’t have to be perfect to be absolutely delicious.
My Simple Changes
I based this salad on Julia’s wonderful recipe, but made a few easy substitutions.
- I used penne pasta instead of orecchiette.
- I chopped up green bell peppers with a little red bell pepper for extra color.
- I doubled the entire recipe to feed our large family gathering.
The doubled recipe easily served our group of about 20 people, especially since we had several other salads and side dishes to enjoy alongside it.
Why Everyone Loved It
The combination of sweet corn, smoky bacon, creamy pesto dressing, crisp peppers, and tender pasta is just incredible. It has the perfect balance of fresh vegetables, creamy dressing, and salty bacon.
It’s one of those recipes that’s even better after it sits for a little while, making it a wonderful make-ahead dish for barbecues, birthdays, potlucks, and family reunions.
A Fun Birthday Surprise: Watermelon Cake!
The birthday dinner wouldn’t have been complete without the amazing “cake” my younger daughter and granddaughter created.
Instead of a traditional cake, they transformed a watermelon into the prettiest summer centerpiece.
Here’s how they made it:
- Cut the rind from a small watermelon.
- Slice it into two thick rounds to resemble a layer cake.
- Stack the watermelon pieces.
- Insert toothpicks around the sides.
- Add strawberries, raspberries, grapes, cherries, and fresh mint leaves all around the watermelon.
It looked absolutely beautiful on the table!
We served each slice with a generous dollop of freshly whipped cream, and it was the perfect light dessert after a warm summer dinner.
Tips for Making This Pasta Salad
- Cook the pasta just until al dente so it holds its shape.
- Let the bacon cool before adding it to keep it crisp.
- Fresh corn adds wonderful sweetness, especially when lightly sautéed.
- Make it a few hours ahead so all the flavors have time to blend.
- Save a little extra dressing to stir in just before serving if making it the day before.
Recipe Credit
The original inspiration came from Julia’s delicious Corn Pasta Salad with Bacon and Creamy Pesto Dressing. I simply adapted it using ingredients I already had in my kitchen and doubled it for our crowd.
Corn Pasta Salad with Bacon and Creamy Pesto Dressing
Corn Pasta Salad with Bacon and Creamy Pesto Dressing takes only 30 minutes and makes a beautiful appetizer, light meal, or even dinner! I doubled this recipe for a crowd-pleasing side dish that is perfect for sharing and bringing to picnics, potlucks, BBQs, or parties. Your family and friends with love the fresh, savory, and sweet combination of flavors!
Make it in the Summer and year-round.
- 8 oz Penne pasta or other short pasta
- 1 cup corn kernels cooked (I cut corn off corn cobs and then sauteed them for 2-3 min in some olive oil)
- 1 red bell pepper diced I used a mix of green and red
- 4 slices bacon cooked and sliced (baked in 400 degree oven until crisp)
- fresh cilantro chopped
- salt and pepper to taste
- Salad dressing
- ⅓ cup basil pesto store-bought or homemade
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice freshly squeezed
- Cook pasta
- Bring a pot of water to boil. Add in 1 Tablespoon of kosher salt, Add pasta and cook according to package instructions. Drain.
- While the pasta is cooking, proceed with the rest of the recipe.
- Make salad dressing
- In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice.
- If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice). Or, combination of what I just listed.
- Assembly
- In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine.
- Top with the salad dressing. Sprinkle the chopped fresh cilantro on top and serve.
- Notes
- Corn. I used 1 cup of cooked fresh corn kernels. That equals to 2 ears of corn (corn on the cob). I sauteed them for about 3 min. No need to over cook them
- Basil pesto. Use store-bought or homemade basil pesto.
- Pasta. I used Penne pasta in this recipe.
Definitely going to use this! Hope all is well!
Meri you will love it! The flavors are sooo good! Thank you for stopping by and saying hi!