This Chicken and Corn Pasta Salad is a colorful dish full of flavor! With tender chicken, sweet corn, crispy bacon, and crunchy bell peppers, it’s sure to be a hit at any gathering.
I love how the creamy pesto dressing ties everything together—so good! Plus, it’s great for meal prep. Just make a big batch and enjoy all week long—they won’t even know they’re eating leftovers! 😄
Key Ingredients & Substitutions
Pasta: Orecchiette is great for holding onto the dressing, but any pasta works, like rotini or farfalle. If gluten-free, try brown rice or chickpea pasta.
Grilled Chicken: I love using freshly grilled chicken for flavor. If short on time, rotisserie chicken is a handy substitute. You can also use tofu for a vegetarian option.
Bacon: For a smoky flavor, I recommend crispy bacon. Turkey bacon is a lighter choice, and if you want to skip meat, consider using smoked paprika for a similar flavor without the pork.
Corn: Fresh corn is delightful, but frozen corn works just as well and is convenient. Just make sure to thaw it beforehand!
Pesto: Use homemade or store-bought pesto for convenience. If you’re dairy-free, look for vegan pesto or blend fresh basil with olive oil and nuts.
How Do You Make a Creamy Dressing That Actually Stays Creamy?
The creamy pesto dressing is key to this salad. To ensure it’s smooth and well-blended, follow these steps:
- Start by whisking the pesto and mayonnaise together in a bowl.
- Then add the Greek yogurt or sour cream to the mixture. This gives it a nice tang!
- Finish with fresh lemon juice, salt, and pepper. The lemon brightens the flavor.
- Make sure to whisk until it’s fully combined; a smooth dressing coats the pasta better.
It’s versatile too! Feel free to add more lemon juice or yogurt for a tangier dressing.
How to Make Chicken And Corn Pasta Salad With Bacon, Bell Peppers, And Creamy Pesto Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups pasta (orecchiette or your choice)
- 2 cups grilled chicken, sliced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cooked bacon, chopped
- 1 red bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 cup fresh basil, chopped (for garnish)
- Salt and pepper to taste
For the Creamy Pesto Dressing:
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/3 cup mayonnaise
- 1/4 cup Greek yogurt (or sour cream)
- 1 tablespoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This delicious pasta salad will take about 20 minutes to prepare, plus an optional 30 minutes to chill in the refrigerator. Cooking the pasta and mixing everything together is quick and easy, making this a perfect dish for a quick lunch or a delightful side for dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Add your pasta and cook it according to the package directions until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process. This also helps cool it down, so it’s perfect for a salad!
2. Combine the Salad Ingredients:
In a big mixing bowl, combine the cooled pasta, sliced grilled chicken, corn kernels, chopped bacon, diced red bell pepper, and chopped spinach. Gently toss everything together until well mixed. This is where all those yummy flavors come together!
3. Make the Creamy Pesto Dressing:
In a separate small bowl, whisk together the prepared pesto, mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Keep whisking until the mixture is smooth and creamy—this dressing will bring your salad to life!
4. Mix and Coat the Salad:
Pour the creamy pesto dressing over your pasta salad mixture. Toss everything together gently until all the ingredients are evenly coated with the dressing. This step is important—make sure every bite is delicious!
5. Taste and Adjust:
Give your salad a taste and adjust the seasoning with a little more salt and pepper if you think it needs it. Sometimes a dash more seasoning can make all the difference!
6. Serve or Chill:
Top your salad with fresh basil for a touch of color and flavor. You can serve it immediately, or for an enhanced flavor, chill it in the refrigerator for about 30 minutes before serving. Enjoy your Chicken and Corn Pasta Salad!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While orecchiette works well, you can use any pasta you prefer, such as fusilli, penne, or rotini. Just make sure to cook it until al dente and cool it down properly to keep the salad fresh and prevent it from becoming mushy.
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the creamy pesto dressing a day in advance! Just store it in an airtight container in the fridge. When you’re ready to serve, give it a good stir as it may thicken slightly. If needed, you can loosen it with a bit of water or additional Greek yogurt.
How Should I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some dressing over time, so you might want to add a little more dressing or a splash of lemon juice when you serve it again to restore its creaminess.
Can I Substitute the Bacon for a Healthier Option?
Definitely! If you’re looking for a healthier alternative, you can use turkey bacon or simply omit the bacon altogether. For a bit of crunch, consider adding some toasted nuts like walnuts or slivered almonds instead!
