1. Can I make Crack Corn Pasta Salad with Bacon ahead of time?

Yes, you can make this salad ahead of time! In fact, letting it chill in the fridge for a few hours or overnight allows the flavors to meld and enhance the taste. Make sure to store it in an airtight container to keep it fresh.

2. What type of pasta is best for Crack Corn Pasta Salad?

Ditalini pasta works perfectly for this salad due to its small size and texture that complements the corn and other ingredients. However, you can use elbow macaroni or other small pasta shapes if needed.

3. Can I make this Crack Corn Pasta Salad vegetarian?

Yes, you can make a vegetarian version of this recipe by swapping the bacon for a smoky alternative like tempeh bacon or by omitting it entirely. The salad will still be delicious and flavorful without the meat.

4. How can I make Crack Corn Pasta Salad with Bacon spicier?

To add more heat, you can increase the amount of diced jalapeno pepper in the recipe or add some red pepper flakes to the dressing. For extra spice, try adding a dash of hot sauce or cayenne pepper.

Crack Corn Pasta Salad with Bacon – Best Easy Recipe

Name: Crack Corn Pasta Salad with Bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12oz ditalini pasta, cooked according to package directions for al dente, then drained and cooled; 2 cups sweet corn (can use frozen or fresh off the cob); 8 slices bacon, cooked, cooled and chopped; 1 cup sharp cheddar cheese, shredded; 1-2 Tbsp jalapeno pepper, seeds removed, finely diced; 2 spring onions, finely sliced; 1/2 cup mayo; 1/2 cup sour cream; 3/4 cup buttermilk; 1-1/2 Tbsp dry ranch dressing mix; 1/4 cup fresh parsley, chopped; 1 Tbsp fresh lemon juice; 1/2 tsp salt; 1/4 tsp pepper

Description

Crack Corn Pasta Salad with Bacon is a delicious summer dish that combines fresh corn, crispy bacon, creamy dressing, and a bit of heat from jalapenos. It’s a flavorful, easy-to-make salad perfect for BBQs, picnics, or a quick meal.

Ingredients

Scale

12oz ditalini pasta, cooked according to package directions for al dente, then drained and cooled
2 cups sweet corn (can use frozen or fresh off the cob)
8 slices bacon, cooked, cooled and chopped
1 cup sharp cheddar cheese, shredded
1-2 Tbsp jalapeno pepper, seeds removed, finely diced
2 spring onions, finely sliced
1/2 cup mayo
1/2 cup sour cream
3/4 cup buttermilk
1-1/2 Tbsp dry ranch dressing mix
1/4 cup fresh parsley, chopped
1 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

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Instructions

Cook the ditalini pasta according to the package instructions for al dente texture, then drain and set aside to cool.
While the pasta cools, cook the bacon. Cut it into strips before cooking for even pieces. Once crispy, drain on paper towels to remove excess fat and let it cool.
Dice the jalapeno pepper finely, removing the seeds for less heat, and slice the spring onions.
In a large bowl, combine the cooled pasta, corn, bacon, shredded cheddar, diced jalapenos, and sliced spring onions.
In a separate bowl, whisk together the mayo, sour cream, buttermilk, ranch dressing mix, chopped parsley, lemon juice, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Refrigerate for at least an hour to allow the flavors to meld, then serve garnished with extra parsley if desired.

Notes

For best results, chill the pasta salad for a few hours before serving.
Be mindful not to overcook the pasta. Al dente pasta holds up better in a salad and prevents it from becoming mushy.
If you prefer extra crispy bacon, consider cooking it slightly longer or using a bacon press.
Adjust the amount of jalapeno depending on your spice tolerance.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg