Best 4 Creamy Succotash Pasta Salad With Bacon Recipes

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Indulge in a symphony of flavors with our creamy succotash pasta salad with bacon, a delightful fusion of textures and tastes. This vibrant dish combines the sweetness of corn and lima beans, the smokiness of bacon, the tang of red onion, and the freshness of parsley, all bound together by a creamy dressing. Alongside this main recipe, discover variations that cater to diverse dietary preferences. Embark on a culinary journey with our vegan succotash pasta salad, a plant-based rendition that retains all the flavors without compromising on taste. For a gluten-free option, explore our succotash pasta salad with quinoa, a wholesome alternative that provides a boost of protein and fiber. And for those who love their pasta, our classic succotash pasta salad with bacon and tomatoes offers a hearty and satisfying meal. Each recipe is carefully curated to deliver a unique and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES



Creamy Succotash with Bacon, Thyme and Chives image

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

BEST-EVER SUCCOTASH



Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

  • Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  • While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  • Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  • Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

BACON RANCH PASTA SALAD



Bacon Ranch Pasta Salad image

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.

Provided by Wilemon

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
¼ teaspoon garlic powder
½ teaspoon garlic pepper
½ cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  • In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 14.9 g, Cholesterol 31.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 6.7 g, Sodium 691.1 mg, Sugar 1.6 g

CREAMY PASTA WITH BACON



Creamy Pasta with Bacon image

My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish.-Kim Uhrich, Cabot, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated linguine
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
3 eggs, lightly beaten
8 cooked bacon strips, chopped
1/2 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

  • Use fresh ingredients whenever possible. Fresh vegetables, herbs, and bacon will give your succotash pasta salad the best flavor.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite.
  • Use a good quality bacon. Bacon is the star of this dish, so make sure you use a good quality bacon that you enjoy the flavor of.
  • Don't be afraid to add more vegetables. If you like, you can add more vegetables to this dish, such as chopped bell peppers, zucchini, or squash.
  • Serve the salad warm or cold. This salad is delicious served warm or cold, so you can make it ahead of time and chill it before serving.

Conclusion:

This creamy succotash pasta salad with bacon is a delicious and easy-to-make summer dish. It's perfect for picnics, potlucks, or backyard barbecues. With its creamy dressing, sweet corn, tender lima beans, and crispy bacon, this salad is sure to be a hit with everyone.

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