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Smokey Chipotle Bacon Pasta Salad in white bowl on pink backdrop.
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Smokey Chipotle Bacon Pasta Salad

Gluten Free (if Modified), Pasta, Sides, Summer
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Alex Snodgrass

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

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.