A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 slices thick-cut bacon, finely chopped
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons finely chopped fresh chives
- 1 1/2 tablespoons fresh lemon juice
- 1 cup frozen baby lima beans, thawed
- 1 cup frozen corn kernels, thawed
- 8 ounces dried fusilli
- 1 cup halved grape tomatoes
- 1/2 cup thinly sliced scallions
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 439 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 34 mg |
| Sodium | 386 mg |
Reviews
Superb! I’ve made this many times we love it so much.
Loved this. Didn’t have Lima Beans but subbed in edamame beans. Easy and with great with our lunch sandwiches!