THIS PASTA SALAD WINS SUMMER (AND HAS CHANGED MY OPINION ON PASTA SALAD) | SAM THE COOKING GUY

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

ranch dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: homemade ranch

Greek yogurt dressing is lower in calories and maintains creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

Cook 1/2 pound of bacon in a skillet until reasonably crispy, then drain on paper towels.

Reserve 2 tablespoons of bacon grease for the dressing.

Grill corn after microwaving it for 5 minutes to soften, then char it on the grill for about 15 minutes until beautifully charred.

Grill 2 jalapeños until they start to char, about 15 minutes, then remove from heat.

Make the dressing by mixing store-bought ranch dressing with 2 tablespoons of mayonnaise, 1/2 cup of minced chipotles, the juice of 1 lime, and the reserved bacon grease. Mix well and taste.

Cut the grilled corn off the cob and chop the roasted jalapeños into rough pieces.

In a large mixing bowl, combine 1 pound of cooked cooled pasta, the chopped jalapeños, grilled corn, crumbled bacon, and the dressing. Start with half the dressing and add more if needed.

Add 1/4 cup of chopped cilantro and fresh ground black pepper to taste. Toss everything together to combine thoroughly.

Top with additional crispy onions for extra crunch before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens