This corn, bacon, and jalapeno pasta salad with cheddar and summer vegetables is divine. Everything is tossed in an ultra flavourful chili lime vinaigrette for the perfect late summer side dish that is perfect for potlucks and BBQs!

I mentioned this recipe in my week 2 marathon training recap. Here it is! We in my house are obsessed with this summery corn, bacon, and jalapeno pasta salad. It is just so flavourful and colourful. It encompasses everything that I love about late summer. The veggies, the bacon, the cheddar cheese, and the chili lime vinaigrette coalesce into one spectacular dish.


why you’ll love this pasta salad
- Requires minimal cooking: You’ll be happy to know that you won’t have to turn on your oven when preparing this pasta salad. The pasta, corn, and bacon are the only ingredients that require you to turn on your stove. Everything else is either raw or, in the case of the jalapenos and roasted red peppers, from a jar.
- Satisfying: This pasta salad is ultra satisfying and balanced thanks to the complex carbs in the whole grain pasta, the fat in the cheese, bacon, and homemade chili lime vinaigrette, and the protein in the cheese and pasta.
- Flavourful: This recipe is bursting with flavour thanks to the bacon, cheese, pickled jalapenos, and chili lime vinaigrette.
- Good for you: All the veggies, whole grains, protein- and calcium-rich cheese, and olive oil in this recipe give it mega points in the good-for-you category.

ingredients you’ll need for this corn, bacon, and jalapeno pasta salad
- Pasta: Any short pasta will work: Penne, fusilli, rotini, or macaroni are good choices.
- Bacon: I like to use organic bacon. When you cook the bacon, reserve one tablespoon of the bacon fat for cooking the corn. If vegetarian, you can omit this.
- Cheddar cheese: Strong cheddar cheese adds flavour, richness, protein, and calcium to this pasta salad.
- Cherry tomatoes
- Roasted red peppers
- Baby kale or baby spinach
- Cilantro or basil
- Pickled jalapenos
- Corn, cut off of the cob, or use thawed frozen corn
- Extra virgin olive oil
- Lime juice
- Balsamic vinegar
- Chili powder, smoked paprika, and cumin
- Garlic
- Sea salt and pepper
- Honey

how to make this late summer pasta salad
Cook the pasta according to the directions on the package. Drain and set aside to cool.
Want to save this post?
Cook the bacon in a skillet until crispy. Transfer onto a plate lined with paper towel. Reserve 1 tablespoon of the bacon fat in the skillet. Warm the fat over medium heat and add the corn. Cook, stirring occasionally, until lightly browned. Remove from the heat and set aside.
Once the bacon has cooled, chop it into small pieces.
Place the cooled pasta in a large bowl. Add the cheddar, cherry tomatoes, roasted red peppers, kale, cilantro or basil, pickled jalapenos, and corn.
Make the dressing: Place the oil, lime juice, balsamic, spices, garlic, salt, pepper, and honey in a jar, secure the lid, and shake vigorously to combine.
Right before serving, pour the dressing over the salad and toss to coat. Serve immediately and enjoy!
Leftover pasta salad can be stored in an airtight container in the fridge for up to four days. To revive the flavours, add a spritz of lime juice to each serving of leftover salad.

more late summer recipes to enjoy
- Smoky Roasted Carrot White Bean Hummus
- White Bean Basil Pesto Cream Lasagna with Tofu Ricotta, Roasted Vegetables, and Herby Breadcrumbs
- Tempeh Grapefruit Avocado Salad with Cilantro Lime Dressing
- Raspberry Cashew Butter Baked Oatmeal Cups
I hope that you love this corn, bacon, and jalapeno pasta salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post.
If you want to see more recipes, be sure to subscribe to my email newsletter. You can also follow Up Beet Kitchen on social media: Instagram, Facebook, and Pinterest.
Enjoy!
Print
Corn, Bacon, and Jalapeno Pasta Salad
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
This corn, bacon, and jalapeno pasta salad with cheddar and summer vegetables is divine. Everything is tossed in an ultra flavourful chili lime vinaigrette for the perfect late summer side dish that is perfect for potlucks and BBQs!
Ingredients
- 1 pound (454 grams) short pasta (fusilli, rotini, penne, or macaroni)
- 5 slices bacon
- 1 cup corn kernels, cut off of the cob, or use thawed frozen corn
- 1 cup cubed strong/old cheddar cheese
- 1 pint cherry tomatoes (about 2 cups), halved
- 4 packed cups baby kale or spinach
- 2 roasted red peppers, sliced
- ½ cup cilantro or basil, chopped
- ¼ cup pickled jalapenos
Chili Lime Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 large garlic clove, minced or grated
- ¾ teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 tablespoon honey or maple syrup
Instructions
- Cook the pasta according to the directions on the package. Drain and set aside to cool.
- Cook the bacon in a skillet until crispy. Transfer onto a plate lined with paper towel. Reserve 1 tablespoon of the bacon fat in the skillet. Warm the fat over medium heat and add the corn. Cook, stirring occasionally, until lightly browned. Remove from the heat and set aside.
- Once the bacon has cooled, chop it into small pieces.
- Place the cooled pasta in a large bowl. Add the cheddar, cherry tomatoes, roasted red peppers, kale, cilantro or basil, pickled jalapenos, and corn.
- Make the dressing: Place the oil, lime juice, balsamic, spices, garlic, salt, pepper, and honey in a jar, secure the lid, and shake vigorously to combine.
- Right before serving, pour the dressing over the salad and toss to coat. Serve immediately and enjoy!
- Leftover pasta salad can be stored in an airtight container in the fridge for up to four days. To revive the flavours, add a spritz of lime juice to each serving of leftover salad.
Notes
This pasta salad makes a large amount, so it is perfect for potlucks or larger get-togethers. It makes 6 medium-large servings or 8 smaller servings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Course, Lunch
- Cuisine: American
Rachel says
This is a lovely summer salad