Summer means pasta salad season, and this Smoky Chipotle Bacon Pasta Salad is a perfect addition to any warm-weather gathering. Bold, smoky, and creamy all at once, it works beautifully as a side for barbecues or as a main when topped with extra protein. The combination of crisp bacon, smoky chipotle, charred corn, and tangy cotija cheese creates a crowd-pleasing dish that’s easy to prepare and highly adaptable.
This pasta salad balances rich, smoky flavors with a bright, creamy dressing. Mayonnaise and full-fat Greek yogurt lend creaminess, while lime juice and fresh herbs keep the salad lively. Add crunchy corn and pickled onions for texture and a pop of acidity. The recipe is flexible: use frozen fire-roasted corn if you don’t have fresh grilled corn, or toss in extra grilled vegetables if the grill is already fired up.
Ingredients
- 6 slices smoked thick-cut bacon
- 12 oz. large elbow pasta (cavatappi, shellbows, or other short pasta)
- 3 cloves garlic
- 4 green onions (white parts for the sauce, green parts for assembly)
- 1–2 chipotle peppers in adobo sauce, to taste
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ⅔ cup olive oil mayonnaise
- ⅓ cup full-fat Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- ¾ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1½ cups charred corn kernels (frozen fire-roasted or kernels from 2 grilled ears)
- ½ cup drained, roughly chopped pickled onions
- ½ cup chopped cilantro
- 1 cup crumbled cotija cheese
Step-by-step Instructions
Step One: Cook the Bacon
Preheat the oven with the bacon in place: line a baking sheet with parchment paper and arrange the bacon in a single layer without overlapping. Place the tray in a cold oven, then set the oven to 375°F. Cook until the bacon is crisp, about 20–30 minutes (timing starts as soon as the tray goes into the cold oven). Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then chop into ½-inch pieces and set aside.
Step Two: Cook the Pasta
While the bacon cooks, bring a large pot of well-salted water to a rolling boil and cook the pasta to al dente according to package instructions. Drain and rinse with cold water to stop cooking. Allow the pasta to cool completely before combining with the dressing. You can prepare the pasta in advance and refrigerate until ready to use.
Step Three: Make the Sauce
In a blender or jar for an immersion blender, combine the garlic, the white parts of the green onions, the chipotle pepper(s), chili powder, smoked paprika, mayonnaise, Greek yogurt, lime juice, salt, and pepper. Blend until the dressing is smooth and well combined. Taste and adjust heat by adding a second chipotle pepper if desired; the dressing should be more smoky than overpoweringly spicy.
Step Four: Assemble
In a large bowl, toss the cooled pasta with the sauce until evenly coated. Fold in the charred corn, the chopped green parts of the green onions, chopped bacon, pickled onions, cilantro, and crumbled cotija cheese. Mix gently to combine. Chill in an airtight container in the refrigerator until ready to serve; chilling helps the flavors meld.
Step Five: Serve and Store
Serve the pasta salad chilled. It keeps well in the refrigerator for up to 4 days when stored in an airtight container. Before serving, give it a quick toss and taste to adjust salt, pepper, or acidity with a squeeze of lime if needed.
Tips and Variations
- If you prefer a milder sauce, start with one chipotle pepper and blend, then add more to taste. Adding an extra tablespoon of Greek yogurt will temper heat.
- Use frozen fire-roasted corn for convenience or fresh corn charred on the grill for extra smoky flavor.
- When grilling for a cookout, toss in grilled red bell peppers, poblanos, or onions for more color and depth.
- To make this a main course, add grilled chicken or shrimp; as a main it will serve about four people.
Recipe FAQ
Notes
- Charred corn can be made from frozen fire-roasted corn or kernels from grilled ears — both work well.
- This salad is highly customizable; mix in grilled vegetables or swap herbs to suit your taste.
Photography and styling by Eat Love Eats. Author: Alex Snodgrass.