Succotash salad with pasta and bacon

Ingredients:

• 220 g fusilli pasta
• 8 thick slices bacon, finely chopped
• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 2 tbsp finely chopped fresh chives
• 1.5 tbsp freshly squeezed lemon juice
• 1 cup frozen small lima beans, thawed
• 1 cup frozen corn kernels, thawed
• 1 cup halved grape tomatoes
• 0.5 cup thinly sliced ​​green onions

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Meanwhile, place the bacon in a large, cold skillet, then heat over medium heat and cook, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain.
3. In a large bowl, combine mayonnaise, sour cream, onion, lemon juice, 0.5 tsp salt and a little black pepper.
4. Cook the beans in boiling water until tender, about 15 minutes. Add the corn and continue cooking until the kernels are tender, about 2 minutes. Using a slotted spoon, transfer the beans and corn to a colander and place under cold running water to stop the cooking. Drain and add everything to the bowl with the dressing.
5. Place the pasta in boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in a bowl with the dressing.
6. Add the tomatoes and green onions to the bowl and toss. Season with salt and pepper and sprinkle with crispy bacon. This pasta salad is best served immediately.