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Summer is pasta salad season! And this Smoky Chipotle Bacon Pasta Salad is ready for your next summer gathering. Packed with flavor and versatile, you’re sure to love this one.
You can never go wrong with a pasta salad! It’s the perfect side dish for a summer barbecue or a great main dish with some added protein on top. And while this recipe can absolutely be served as a side, it has all the flavor to be the star of the show.
This pasta salad is perfectly smoky thanks to the bacon, chipotle peppers, paprika, and more, but it’s balanced with creamy mayo, Greek yogurt, and fresh lime zest. Toss it all together with corn, pickled onions, cilantro, and cotija cheese, and you’ll have a crowd-pleasing dish ready in no time.
I also love how versatile this recipe is! While you can use freshly grilled corn, frozen kernels are just as delicious. Already firing up the grill? Throw on some red bell peppers or poblanos, then chop them up and toss them into the pasta salad, too. You truly can’t go wrong.
Ingredients:
- Smoked Thick-Cut Bacon
- Large Elbow Pasta
- Garlic
- Green Onions
- Chipotle Peppers in Adobo Sauce
- Chili Powders
- Smoked Paprika
- Mayo
- Full-Fat Greek Yogurt
- Freshly Squeezed Lime Juice
- Salt and Pepper
- Corn Kernals
- Picked Onions
- Cilantro
- Cotija Cheese
Step-by-step Instructions:
Step One: Cook the Bacon
Line a baking sheet with parchment paper. Line up bacon in a single layer, without overlapping. Place bacon in an unpreheated (COLD) oven. Once your bacon is in the oven, set your oven to 375°F. Cook bacon until it is crisp (about 20 to 30 minutes). The time starts right when you place it in the oven (not after it’s preheated).
Once crisp, remove from the oven and transfer the bacon to a paper towel-lined plate to cool. Once cooled, chop into ½ inch pieces. Set aside.
Step Two: Cook the Pasta
While the bacon is cooking, boil the pasta. Bring a large pot of well-salted water to a rolling boil. Cook the pasta to al dente (according to package instructions). Drain and rinse in cold water. Allow the pasta to cool entirely before assembling. Alternatively, you can cook the pasta in advance and store it in the fridge until you’re ready to use.
Step Three: Make the Sauce
In a large jar with an immersion blender or a high-speed blender, add the garlic, white tops of the green onions (reserving the green parts for assembly), chipotle pepper(s), chili powder, smoked paprika, mayo, yogurt, lime juice, salt, and pepper. Blend until completely smooth.
Step Four: Assemble
To a large bowl, add the pasta and the sauce. Toss to combine. Add in the corn, the green parts of the green onions, chopped bacon, pickled onions, cilantro, and cotija. Toss to combine. Chill in the fridge in airtight containers until you’re ready to serve.
Step Five: Serve and Enjoy
Serve chilled. The pasta salad will last in the fridge for up to 4 days.
Recipe FAQ:
This is great in an airtight container in the fridge for up to 4 days!
This would be great as a main with grilled chicken or even shrimp on top! But please note that this would likely only serve 4 people as a main!
I personally think this is more smoky than spicy, but understand those who are sensitive! Start with one chipotle pepper, then taste before adding the next. And if it is really too spicy, add an extra tablespoon of Greek yogurt to cool it down!
I know there are so many pasta salad recipes out there, but I really hope you add this Smoky Chipotle Bacon Pasta Salad into your rotation! Comment below once you try it!
For More Pasta Salad Recipes:
Smokey Chipotle Bacon Pasta Salad
Ingredients
- 6 slices smoked thick-cut bacon
- 12 oz. large elbows cavatappi, shellbows, or other short pasta
For the Sauce:
- 3 cloves garlic
- 4 green onions, white parts only
- 1-2 chipotle peppers in adobo sauce, depending on your spice preference
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ⅔ cup olive oil mayo
- ⅓ cup full-fat Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- ¾ teaspoon kosher salt
- Freshly ground black pepper
For the Mix-ins:
- 1 ½ cups charred corn kernels (see note)
- ½ cup drained and roughly chopped pickled onions
- ½ cup chopped cilantro
- 1 cup crumbled cotija cheese
Instructions
Cook the Bacon:
- Line a baking sheet with parchment paper. Line up bacon in a single layer, without overlapping.
- Place bacon in an unpreheated (COLD) oven. Once your bacon is in the oven, set your oven to 375°F.
- Cook bacon until it is crisp, about 20 to 30 minutes. The time starts right when you place it in the oven (not after it’s preheated). Once crisp, remove from the oven and transfer the bacon to a paper towel-lined plate to cool. Once cooled, chop into ½ inch pieces. Set aside.
Cook the Pasta:
- While the bacon is cooking, boil the pasta. Bring a large pot of well-salted water to a rolling boil. Cook the pasta to al dente (according to package instructions). Drain and rinse in cold water.
- Allow the pasta to cool entirely before assembling. Alternatively, you can cook the pasta in advance and store it in the fridge until you’re ready to use.
Make the Sauce:
- In a large jar with an immersion blender or a high-speed blender, add the garlic, white tops of the green onions (reserving the green parts for assembly), chipotle pepper(s), chili powder, smoked paprika, mayo, yogurt, lime juice, salt, and pepper. Blend until completely smooth.
Assemble:
- To a large bowl, add the pasta and the sauce. Toss to combine. Add in the corn, the green parts of the green onions, chopped bacon, pickled onions, cilantro, and cotija. Toss to combine. Chill in the fridge in airtight containers until you’re ready to serve.
- Serve chilled. The pasta salad will last in the fridge for up to 4 days.
Notes
- For the corn, you can either use frozen and thawed fire-roasted corn, or the kernels from 2 grilled ears of corn.
- The salad is very customizable! If you’re already grilling, grilled onions, red bell peppers, or even poblanos would all be great additions.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
