This Easy Corn Pasta Salad is a colorful dish that’s perfect for any picnic or get-together! It brings together sweet corn, crispy bacon, and a creamy pesto sauce that will make your taste buds dance.
I love how easy it is to whip this salad up! Just cook the pasta, mix in the other goodies, and you’re all set. Plus, who can resist bacon? It adds that extra crunch we all crave! 😋
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta has a cute little ear shape, perfect for holding onto the dressing. If you don’t have it, any small pasta, like rotini or bowties, works well too.
Fresh Corn: Sweet corn adds a burst of flavor. If it’s out of season, frozen corn is a great substitute because it’s usually picked at peak sweetness.
Bacon: Crispy bacon brings a crunchy texture and smoky flavor. If you want to keep it vegetarian, try using smoked tempeh or skip it altogether for a lighter salad.
Pesto: The creamy pesto is a blend of fresh basil, Parmesan, and pine nuts. You can swap basil with spinach or arugula for a different twist. For nut allergies, sunflower seeds work great instead!
How Do You Make the Creamy Pesto Dressing Smooth?
Making a creamy pesto that’s smooth and flavorful is crucial for this salad. Here’s how to nail it:
- Start with fresh basil, which is key for a bright flavor.
- Pulse the basil, garlic, and nuts in your blender or food processor until finely chopped before adding oil. This breaks it down nicely.
- While the processor is running, slowly drizzle in the olive oil. This helps it emulsify and become creamy.
- Add the mayonnaise or Greek yogurt after blending in the oil for that extra creaminess. Stir just to combine.
Following these steps will give you a silky dressing that’s perfect for coating your pasta and veggies!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or any small pasta shape)
- 2 ears fresh corn, kernels cut off (or about 1 ½ cups frozen corn, thawed)
- 6 strips bacon
- 1 red bell pepper, diced
- ¼ cup fresh basil leaves, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto Dressing:
- 1 cup fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- â…“ cup pine nuts (plus extra for garnish if desired)
- 2 cloves garlic, minced
- ½ cup olive oil
- ¼ cup mayonnaise or Greek yogurt for creaminess
- Juice of ½ lemon
- Salt and pepper, to taste
How Much Time Will You Need?
This Easy Corn Pasta Salad takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the pasta, bacon, and corn while whipping up the creamy pesto in no time! Perfect for a quick meal or side dish!
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 it’s al dente (usually around 8-10 minutes). Once done, drain it and rinse under cold water to stop the cooking process and cool it completely. Set aside.
2. Prepare the Corn:
If you’re using fresh corn, carefully cut the kernels from the ears. For an extra flavor boost, heat a skillet over medium heat and quickly sauté the corn kernels for 2-3 minutes until they’re slightly charred. This adds a wonderful taste! Once done, remove from heat and set aside.
3. Cook the Bacon:
In a large skillet, add the bacon strips and cook over medium heat until they’re nice and crispy, which usually takes about 6-8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop it into bite-sized pieces.
4. Make the Creamy Pesto:
In a food processor or blender, combine the packed basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse it a few times to combine. With the processor running, slowly drizzle in the olive oil until you have a smooth and creamy sauce. After that, add the mayonnaise or Greek yogurt and lemon juice, pulsing just to combine everything well. Season with salt and pepper to taste.
5. Combine the Salad:
In a large mixing bowl, add the cooled pasta, prepared corn kernels, diced red bell pepper, chopped bacon, and chopped basil leaves. Drizzle the creamy pesto dressing over this mixture and gently toss everything together until all the ingredients are well coated.
6. Serve:
Transfer the pasta salad to a serving bowl. Garnish with additional fresh basil leaves and pine nuts if desired, and sprinkle with freshly cracked black pepper. You can serve this delicious salad chilled or at room temperature for a delightful meal!
Enjoy your vibrant and flavorful Easy Corn Pasta Salad with Bacon and Creamy Pesto!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Other Types of Pasta?
Absolutely! While orecchiette is great for this recipe, any small pasta shape like rotini, farfalle, or penne will work just fine. Just make sure to adjust cooking times according to the pasta you choose!
Is There a Way to Make This Salad Vegetarian?
Yes! You can easily make this salad vegetarian by omitting the bacon and substituting it with crispy chickpeas or sunflower seeds for added crunch. You could also try adding some sautéed mushrooms for a hearty flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold, but you may want to give it a gentle stir and add a bit more pesto or olive oil to freshen it up before serving.
Can I Prep This Salad Ahead of Time?
Definitely! This salad can be made up to a day in advance. Just prepare all the components, mix them together, and store it in the fridge. It’s perfect for picnics, potlucks, or meal prep!
