This creamy pesto corn pasta salad is a delightful mix of flavors! With sweet corn, crispy bacon, and colorful bell peppers, it’s both tasty and eye-catching.
And who doesn’t love bacon in a salad? I often take this dish to potlucks because it’s a hit every time. Plus, it’s super easy to whip up—perfect for busy days!
Key Ingredients & Substitutions
Orecchiette Pasta: Orecchiette works well due to its shape that holds dressings nicely. If you can’t find it, try using rotini, penne, or any small pasta you have on hand.
Fresh Corn: Fresh corn adds sweetness and pops with each bite. Canned or frozen corn can be substituted; just make sure they’re well-drained and thawed, respectively.
Bacon: The crispy bacon is a must for flavor! For a healthier option, turkey bacon works well, though it won’t have the same richness. You can also skip bacon altogether for a vegetarian version.
Pesto Sauce: While basil pesto is traditional, you can use sun-dried tomato pesto or even homemade arugula pesto for a twist! If making it dairy-free, look for vegan pesto options.
Mayonnaise: If you prefer a lighter option, substitute Greek yogurt for a tangy flavor without the extra calories.
How Do I Cook Pasta Perfectly for Salad?
Cooking pasta properly is crucial for salad to ensure it doesn’t turn mushy. Here’s how to get it just right:
- Use a large pot with plenty of water to prevent the pasta from sticking.
- Add a good amount of salt to the water—it should taste like the sea.
- Cook the pasta until it’s al dente, meaning it should still have a slight bite when you chew it.
- Once cooked, drain it and rinse under cold water immediately to stop the cooking process and cool it down.
- Let it sit for a few minutes to ensure it’s fully cooled before mixing it into your salad.
These simple steps will help you achieve the perfect pasta texture for a refreshing and satisfying salad. Enjoy your cooking!
Creamy Pesto Corn Pasta Salad with Bacon and Bell Pepper
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz orecchiette pasta (or other small pasta shape)
- 3 cups fresh corn kernels (about 3 ears of corn)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
For the Creamy Dressing:
- 1/2 cup prepared pesto sauce (basil pesto)
- 1/3 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This pasta salad will take about 30 minutes in total: around 10 minutes to prepare the ingredients and cook, and then about 20 minutes to mix and chill if desired. Perfect for a quick meal or a dish to take to gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente, which usually takes around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to cool it off. Set it aside to continue cooling.
2. Prepare the Bacon:
While the pasta is cooking, take a large skillet and cook the bacon over medium heat until it’s crispy. This should take about 5-7 minutes. Once crispy, transfer the bacon to a plate lined with paper towels to absorb the excess grease. After it cools a bit, crumble it into small pieces.
3. Cook the Corn:
Using the same skillet with the leftover bacon fat (for extra flavor!), add the fresh corn kernels. Sauté them for about 4-5 minutes until they are slightly charred and tender. Once cooked, remove the skillet from heat and let the corn cool.
4. Make the Dressing:
In a large mixing bowl, combine the prepared pesto sauce, mayonnaise, grated Parmesan cheese, and lemon juice. Sprinkle in salt and pepper to taste. Stir everything together until it forms a creamy dressing.
5. Combine All Ingredients:
Now, in the bowl with the dressing, add your cooled pasta, sautéed corn, diced red bell pepper, crumbled bacon, and chopped basil. Toss everything gently but thoroughly to ensure each piece is nicely coated with the creamy dressing.
6. Taste and Adjust:
Give your pasta salad a taste and see if it needs any additional seasoning. You can add more salt, pepper, or lemon juice as per your preference.
7. Garnish and Serve:
For a finishing touch, sprinkle with additional fresh basil leaves and chopped parsley if you like. You can serve it immediately or chill it in the fridge for about 30 minutes to let all the flavors meld together.
This vibrant and delicious pasta salad is great for picnics, BBQs, or as a light meal side. Enjoy every creamy, crunchy bite!
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh?
Absolutely! You can use frozen corn—just make sure to thaw and drain it well before adding it to your salad. If using frozen, there’s no need to sauté it—just mix it in with the other ingredients.
What Can I Substitute for Mayonnaise?
If you prefer a healthier or lighter option, Greek yogurt works well as a substitute for mayonnaise. It adds creaminess and a slight tang. You can also use a vegan mayo if you want a dairy-free version!
How Long Can I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be aware that the pasta may absorb some of the dressing, so you might need to add a splash of lemon juice or a bit more pesto before serving again.
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to get creative. Cherry tomatoes, cucumbers, spinach, or even grilled zucchini can be excellent additions to enhance both the flavor and nutrition of your salad.
