This tasty pasta salad features creamy pesto, sweet corn, crispy bacon, and colorful peppers. It’s a bright dish that’s perfect for picnics or quick dinners!
I love how the combo of flavors brings everyone to the table, and who can resist bacon? It’s a real crowd-pleaser, trust me! Just mix, chill, and enjoy! 😊
Key Ingredients & Substitutions
Pasta: Orecchiette is perfect for this salad because its shape holds the dressing well. If you can’t find it, other small pasta shapes like farfalle or fusilli work nicely too.
Corn: Fresh corn adds sweetness and texture, but canned or frozen corn is a great substitute in a pinch. Make sure to drain canned corn well!
Bacon: The crispy bacon adds a nice salty crunch. If you want a healthier option, turkey bacon is a good substitute, or you can skip it entirely to keep it vegetarian.
Pesto: Store-bought is convenient, but homemade basil pesto is also delicious. If basil is scarce, try using arugula or spinach for a different twist.
Mayonnaise vs. Greek Yogurt: Choose mayonnaise for a richer taste, or Greek yogurt for a healthier, tangier option. Both bring creaminess to the salad.
What’s the Best Way to Cook the Bacon for This Salad?
Getting the bacon just right is key to having that crispy texture that complements the pasta salad. Here’s how I do it:
- Use a large skillet and cook bacon over medium heat to render out its fat instead of high heat, which can burn it.
- Cook until the bacon is crispy, about 6-8 minutes, flipping occasionally for even cooking.
- Once done, transfer the bacon to paper towels to drain excess fat before crumbling it for the pasta salad.
- Don’t forget to keep a bit of bacon fat in the skillet to sauté the corn for added flavor!
Creamy Pesto Corn Pasta Salad With Bacon & Peppers
Ingredients You’ll Need:
Pasta and Base Ingredients:
- 8 oz (about 2 cups) orecchiette pasta
- 3 ears fresh corn, husked and kernels cut off (or 1.5 cups frozen corn, thawed)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, chopped
Dressing Ingredients:
- 1/3 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- 1 tbsp olive oil
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This creamy pesto corn pasta salad takes around 30 minutes to prepare, and then it’s best to chill for at least 30 minutes before serving. So, set aside about 1 hour total for this delicious dish!
Step-by-Step Instructions:
1. Cooking the Pasta:
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking. Set it aside to cool.
2. Cooking the Bacon:
While the pasta is cooking, take a large skillet and heat it over medium heat. Add the bacon strips and cook until they become crispy, which should take around 6-8 minutes. Once crispy, remove the bacon and drain it on paper towels to absorb excess fat. Once cooled, crumble the bacon into bite-sized pieces, leaving about 1 tablespoon of bacon fat in the skillet for flavor.
3. Sautéing the Corn:
In the same skillet with the reserved bacon fat, add the fresh corn kernels and sauté over medium-high heat for about 3-4 minutes until they are lightly charred. If you’re using frozen corn, simply warm it through while slightly toasting it in the skillet. Then, remove the skillet from the heat.
4. Making the Dressing:
In a small mixing bowl, whisk together the basil pesto, mayonnaise (or Greek yogurt), olive oil, and lemon juice until you have a smooth dressing. If you like a little heat, stir in the red pepper flakes. This mixture will add a creamy and flavorful touch to your salad!
5. Combining Everything:
In a large mixing bowl, combine the cooled pasta, sautéed corn, diced red bell pepper, crumbled bacon, and chopped fresh basil. Give it a gentle toss to make sure all the ingredients are mixed well.
6. Adding the Dressing:
Pour the pesto dressing over the pasta salad and toss everything together again until the pasta and veggies are evenly coated.
7. Final Seasoning:
Season the salad with a pinch of salt and plenty of freshly ground black pepper to taste. Don’t be afraid to adjust these to your preference!
8. Garnishing and Chilling:
To serve, garnish with fresh basil leaves and drizzle with extra pesto if you like. Cover the salad and let it chill in the refrigerator for at least 30 minutes to let all those flavors mingle together.
Enjoy your colorful, creamy, and flavorful Creamy Pesto Corn Pasta Salad With Bacon & Peppers! This dish is great for sharing or enjoying as a tasty meal for yourself!
FAQ
Can I Use Different Pasta Shapes?
Absolutely! While orecchiette is great for this salad, you can swap it for other small pasta shapes like rotini, farfalle, or even penne. Just choose one that you enjoy!
How Can I Store Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the dressing may thicken up a bit.
Can I Make This Salad Vegetarian?
Yes! Simply omit the bacon and consider adding other elements for flavor, such as olives or sun-dried tomatoes. You can also boost the protein with chickpeas or white beans.
What Should I Serve This Pasta Salad With?
This creamy pasta salad pairs wonderfully with grilled chicken, fish, or as part of a picnic spread. It can also be enjoyed on its own as a light meal or side dish!
