Healthy Charred Corn & Pesto Pasta Salad (High‑Protein, Gluten‑Free)

This Healthy Charred Corn & Pesto Pasta Salad is the ultimate summer side dish — vibrant, packed with smoky charred veggies, and tossed in a creamy high‑protein pesto dressing that stays vibrant for hours.

Made with gluten‑free chickpea pasta, charred corn, blistered cherry tomatoes, and crisp bacon, this pasta salad delivers bold color and big flavor in every bite.

It’s the perfect make‑ahead recipe for cookouts, potlucks, and warm‑weather gatherings.

Looking for a complimentary summer cookout dish? Try my Sweet Heat Pineapple Cucumber Jalapeño Salad, too!

If you’re looking for a fresh, colorful, and protein‑packed pasta salad for your Memorial Day cookout, this charred veggie pesto pasta salad is about to become your new go‑to.

Instead of a heavy mayo dressing, this version uses a bright green pesto yogurt dressing made with pesto, spinach, lime juice, and Greek yogurt — giving you a creamy texture with a lighter, tangier finish.

The base is 8 ounces of gluten‑free Banza cavatappi, which holds onto the pesto beautifully and keeps the salad high‑protein and family‑friendly.

Charred corn, blistered cherry tomatoes, red onion, and red bell pepper add smoky depth and vibrant color, while crispy bacon brings the perfect salty crunch.

This pasta salad is easy to prep, visually stunning, and ideal for summer holidays, BBQs, and outdoor gatherings.

Key Ingredients

• Pasta & Veggies
• • 8 oz Chickpea cavatappi pasta
• • 1 cup frozen corn
• • ½ red bell pepper, diced
• • ¼–⅓ small red onion, thinly sliced
• • ½ pint cherry tomatoes
• • 3–4 slices bacon, cooked crisp + chopped
• • ¼ cup Parmesan, shaved or grated
• • Salt + pepper
• Bright Green Pesto Dressing
• • ⅓ cup pesto
• • 1 handful fresh spinach
• • 2 tbsp lime juice
• • 3 tbsp plain Greek yogurt

Process

• 1. Cook the pasta
• • Boil Banza until just al dente.
• • Rinse briefly under cool water.
• • Toss with a tiny drizzle of olive oil to prevent sticking.
• 2. Make the bright green pesto dressing
• Blend together:
• • Pesto
• • Spinach
• • Lime juice
• • Greek yogurt
• Blend until smooth and vibrant green.
• 3. Char the corn
• • Heat a cast iron skillet over medium‑high.
• • Add frozen corn dry and let moisture evaporate.
• • Once browning, add 1 tsp oil and a pinch of salt.
• • Cook until deeply charred.
• 4. Add the red onion + bell pepper
• • Add sliced red onion and diced bell pepper to the skillet.
• • Cook 2–3 minutes until lightly charred but still colorful.
• 5. Blister the cherry tomatoes
• • Push veggies to the edges of the skillet.
• • Add tomatoes to the center with a drizzle of oil.
• • Cook 3–4 minutes until skins blister but tomatoes stay whole.
• 6. Assemble the pasta salad
• In a large bowl, combine:
• • Cooked pasta
• • Pesto dressing
• • Charred corn
• • Charred onion + bell pepper
• • Blistered tomatoes
• • Bacon
• • Parmesan
• Toss gently so tomatoes stay intact.
• 7. Taste + adjust
• • Add salt, pepper, or extra lime juice as needed.
• • Add a splash of olive oil for a glossy finish.

This dish really does come together very quickly, and it’s so full of bold flavor!

It can be enjoyed warm, but tastes just as good as it sets in the fridge

Can I make this pasta salad ahead of time?

Yes — it actually tastes better after 1–2 hours in the fridge. Add the bacon and Parmesan right before serving for the best texture.

Can I use regular pasta instead of Banza?

Absolutely. Cavatappi, rotini, farfalle, or trottole all work beautifully.

Can I swap the Greek yogurt?

Yes — sour cream or a dairy‑free yogurt both work.

How do I keep the pesto bright green?

The spinach + lime juice combo keeps the dressing vibrant for hours.

Can I add protein?

Grilled chicken, shrimp, or chickpeas are great additions.

More Cookout Dishes You’ll Love!

Patriotic Frozen Berry Protein S’mores (Healthy, High‑Protein, No‑Bake Dessert)

Sweet & Spicy Hawaiian Shrimp Kabobs (Naturally Sweetened, Cast Iron or Grill)

Sweet Heat Pineapple Cucumber Jalapeño Salad (Refreshing Summer Side Dish)

Street Corn Chicken Smash Tacos (High‑Protein, 20‑Minute Dinner)

High Protein Queso Dip – Healthy 10 Minute Recipe

Mexican Street Corn Ribs

If you make this Healthy Charred Corn & Pesto Pasta Salad I’d love hear to your thoughts! Or tag me on social media so I can see your creations!

Healthy Charred Corn & Pesto Pasta Salad (High Protein, Gluten Free)

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Servings: 4

Ingredients

Pasta & Veggies

• 8 oz Chickpea cavatappi pasta
• 1 cup frozen corn
• ½ red bell pepper diced
• ¼ –⅓ small red onion thinly sliced
• ½ pint cherry tomatoes
• 4 slices bacon cooked crisp + chopped
• ¼ cup Parmesan shaved or grated
• Salt + pepper

Bright Green Pesto Dressing

• ⅓ cup pesto
• 1 handful fresh spinach
• 2 tbsp lime juice
• 3 tbsp plain Greek yogurt

Instructions

Cook the pasta

• Boil pasta until just al dente.
• Rinse briefly under cool water.
• Toss with a tiny drizzle of olive oil to prevent sticking.

Make the bright green pesto dressing

• Blend together:
• Pesto
• Spinach
• Lime juice
• Greek yogurt
• Blend until smooth and vibrant green.

Char the corn

• Heat a cast iron skillet over medium‑high.
• Add frozen corn dry and let moisture evaporate.
• Once browning, add 1 tsp oil and a pinch of salt.
• Cook until deeply charred.

Add the red onion + bell pepper

• Add sliced red onion and diced bell pepper to the skillet.
• Cook 2–3 minutes until lightly charred but still colorful.

Blister the cherry tomatoes

• Push veggies to the edges of the skillet.
• Add tomatoes to the center with a drizzle of oil.
• Cook 3–4 minutes until skins blister but tomatoes stay whole.

Assemble the pasta salad

• In a large bowl, combine:
• Cooked pasta
• Pesto dressing
• Charred corn
• Charred onion + bell pepper
• Blistered tomatoes
• Bacon
• Parmesan
• Toss gently so tomatoes stay intact.
• Taste + adjust
• Add salt, pepper, or extra lime juice as needed.
• Add a splash of olive oil for a glossy finish.