This creamy pesto corn pasta salad is a vibrant mix of flavors! With sweet corn, crunchy bell peppers, and crispy bacon, it’s a colorful dish that’s sure to please. 🥓🌽
Perfect for summer picnics or potlucks, I love how easy it is to whip up. Just mix, chill, and serve—what’s not to love about that? Plus, who can resist bacon? 😋
Key Ingredients & Substitutions
Pasta: Orecchiette is great for this salad because its shape holds the dressing and ingredients well. If you can’t find it, use any small pasta like fusilli, rotini, or even penne. Gluten-free pasta is also a fantastic option!
Corn: Fresh corn gives the best sweetness and crunch. If fresh isn’t available, thawed frozen corn works perfectly too. Just give it a quick char in the skillet to enhance the flavor!
Bacon: Crispy bacon adds depth and crunch. Turkey bacon is a leaner alternative, or you can use diced smoked tofu for a vegetarian option. Both taste delicious in this salad!
Pesto: Store-bought pesto saves time, but homemade is always a treat. If you’re looking for a different flavor, try sun-dried tomato pesto or a vegan version with cashews instead.
Mayonnaise or Greek Yogurt: Either works for creaminess, but Greek yogurt adds protein. If you’re dairy-free, consider using a vegan mayo or blended avocado for a creamy texture!
How Do I Cook Perfect Pasta for Salad?
Cooking pasta properly is key to getting that perfect salad texture. First, use plenty of salted water, which helps flavor the pasta. Here’s a simple way:
- Bring water to a rolling boil, then add the pasta.
- Check the package for cooking time and taste a minute or two earlier to ensure it’s al dente (cooked but still firm).
- Once done, drain and rinse the pasta under cold water to stop the cooking process and cool it down quickly.
- Make sure it’s completely cool before adding to your salad to prevent wilting other ingredients.
Following these steps makes sure the pasta is just right for your salad!
Creamy Pesto Corn Pasta Salad with Bacon and Bell Peppers
Ingredients You’ll Need:
Pasta and Veggies:
- 12 oz orecchiette pasta (or small pasta of choice)
- 3 ears fresh corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
Bacon and Creaminess:
- 1 cup cooked bacon, chopped
- 1/2 cup prepared pesto sauce (store-bought or homemade)
- 1/2 cup mayonnaise or Greek yogurt
Dressing and Seasonings:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious pasta salad takes about 15 minutes of prep time and an additional 30 minutes to chill in the refrigerator. So, in total, you’ll be looking at about 45 minutes from start to finish, making it a quick and easy dish to whip up for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your orecchiette pasta and cook according to the package instructions until it’s al dente. Once it’s ready, drain the pasta and give it a quick rinse under cold water to cool it down. Set it aside while you prepare the other ingredients.
2. Prepare the Corn:
In a skillet over medium heat, add a splash of olive oil. Toss in the corn kernels and sauté for about 3-4 minutes until they’re slightly charred or tender. Remove from heat and let the corn cool down before mixing it into your salad.
3. Mix Together the Salad:
In a large mixing bowl, combine the cooled pasta, charred corn, chopped bacon, and diced red bell pepper. Give it all a good mix to ensure everything is evenly distributed.
4. Make the Creamy Dressing:
In a separate small bowl, whisk together the pesto sauce, your choice of mayonnaise or Greek yogurt, olive oil, and lemon juice until smooth and creamy. This will be the flavorful dressing for your pasta salad.
5. Combine and Season:
Pour the creamy pesto dressing over the pasta mixture. Toss gently but thoroughly until everything is nicely coated. Next, stir in the chopped basil and add salt and pepper to enhance the flavors.
6. Chill and Serve:
Before serving, try to chill your salad in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. When you’re ready to serve, garnish with extra basil leaves and optional parsley. Enjoy your fresh, flavorful salad either cold or at room temperature!
Frequently Asked Questions (FAQ)
Can I Make This Pasta Salad Ahead of Time?
Absolutely! This pasta salad can be prepared up to a day in advance. Just store it in an airtight container in the refrigerator. The flavors will actually deepen and taste even better after sitting overnight!
What Can I Substitute for Bacon?
If you’d like to keep this dish vegetarian, you can replace bacon with crispy chickpeas or smoked tempeh for that savory flavor. Another option is to use diced mushrooms sautéed until golden for a meaty texture.
How Long Does This Salad Last in the Fridge?
This creamy pesto corn pasta salad keeps well in the fridge for about 3 days. Just be sure to store it in an airtight container. If it looks a bit dry after a day or two, stir in a splash of olive oil or a bit more mayonnaise to freshen it up!
Can I Use Different Vegetables?
Definitely! Feel free to customize this salad by adding other veggies you love, such as cherry tomatoes, cucumbers, or spinach. Just keep an eye on the balance of flavors to ensure the creamy pesto dressing complements them well!
