Summer Pasta Salad with Tomatoes, Corn, and Pancetta Recipe
Sautéed garlic, pancetta and corn tossed with plenty of cheesy, fresh tomatoes, and avocado. A summer pasta salad that is simple, quick and crowd pleasing!
How to Make the Best Summer Pasta Salad with Tomatoes, Corn, and Pancetta
There’s nothing quite like a fresh, vibrant pasta salad to celebrate the warmth of summer. This summer pasta salad with tomatoes, corn, and pancetta combines all the best seasonal flavors in one crowd-pleasing dish. The smoky pancetta and sweet corn pair beautifully with ripe cherry tomatoes and creamy avocado, all bound together with a bright, herby cheese dressing.
What makes this pasta salad stand out is its simplicity and flexibility. Unlike heavy mayo-based versions, this one celebrates the natural flavors of each ingredient without unnecessary heaviness. The fresh basil and zesty lemon give it a light, summery character, while the combination of cheddar and parmesan cheeses adds richness and depth. Whether you’re bringing it to a picnic, potluck, or simply enjoying it as a refreshing main course, this salad delivers serious flavor.
You can serve it warm right after tossing everything together, or chill it for an hour to enjoy as a cold pasta salad. Either way, the flavors meld together beautifully, making it just as delicious the next day—if there’s any left over!
Summer Pasta Salad with Tomatoes, Corn, and Pancetta
Sautéed garlic, pancetta and corn tossed with plenty of cheesy, fresh tomatoes, and avocado. A summer pasta salad that is simple, quick and crowd pleasing!
Ingredients
Base & Dressing
Cheese & Proteins
Vegetables
Instructions
Prepare the Dressing
- In a large bowl, mix together the basil, cheddar cheese, olive oil, lemon zest, lemon juice, and 1/2 cup of parmesan cheese. Set aside. You'll want a bowl large enough to add the pasta to after cooking.
Cook the Pasta
- Bring a large pot of salted water to a roiling boil, add the pasta and cook to the box or package directions. Immediately after draining the pasta, add the hot pasta to the olive oil and cheese mixture. Toss to combine and melt the cheeses.
Sauté the Pancetta & Corn
- While the pasta is cooking, heat 1 tablespoon of olive oil over high heat. Add the pancetta and sauté for 3 to 5 minutes until it begins to brown.
- Reduce the heat to medium and add the garlic and corn. Sauté for 1 to 2 minutes until corn is cooked and the garlic is fragrant.
Combine & Serve
- Add the corn and pancetta mix and the fresh tomatoes to the pasta salad, toss to combine.
- Scatter the diced avocado and remaining 1/4 cup of parmesan cheese over the top of the pasta salad.
- Serve right away slightly warmed or chill for 1 hour before serving for a cold pasta salad.