A refreshing and satisfying dish bursting with vibrant flavors and textures, combining crispy bacon, sweet corn, and colorful bell peppers, perfect for summer days.
Ingredients
Scale:
8 ounces of rotini or fusilli pasta
1 cup of fresh sweet corn (or canned, drained)
1 red bell pepper, diced
1 green bell pepper, diced
½ cup of red onion, finely chopped
6 slices of thick-cut bacon
½ cup of mayonnaise
¼ cup of sour cream
1 tablespoon of apple cider vinegar
1 teaspoon of garlic powder
Salt and pepper, to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Prepare the Bacon: While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon into small pieces.
Chop the Vegetables: Dice the red and green bell peppers and finely chop the red onion while the pasta and bacon are cooking.
Make the Dressing: In a mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth. Taste and adjust seasoning if needed.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sweet corn, diced bell peppers, chopped red onion, and crumbled bacon. Pour the dressing over and gently toss until everything is evenly coated.
Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving and adjust seasoning if necessary.
