This Easy Corn Pasta Salad combines sweet corn, crispy bacon, and creamy pesto for a dish that’s full of flavor! It’s quick to make and perfect for any gathering.
Who can resist the crunch of bacon mixed with pasta? I often make it for picnics, and it always gets gobbled up fast. Plus, it’s super easy to prepare—perfect for a busy day!
Key Ingredients & Substitutions
Pasta: Orecchiette is a great choice because it holds onto the dressing well. You can use other short pastas like fusilli or penne. Just pick a shape you enjoy!
Corn: Fresh corn adds sweetness and texture, but if it’s out of season, frozen corn works just as well. It’s already picked and frozen at peak freshness, so it still has great flavor.
Bacon: For a healthier option, turkey bacon can be used which offers a similar flavor. If you prefer a vegetarian version, consider using smoked paprika or a plant-based bacon alternative for that smoky taste.
Pesto: Homemade pesto is fantastic, but store-bought works just fine if you’re short on time. You can also use spinach instead of basil or even switch it up with arugula for a peppery twist!
How Do I Make the Perfect Creamy Pesto?
Creating creamy pesto is simple and rewarding! The key is to balance flavors and textures right. Start by making sure your pine nuts are toasted. This enhances their nutty flavor and adds depth.
- Pulse basil, garlic, and toasted pine nuts until finely chopped in your food processor.
- While blending, slowly drizzle in olive oil for a smooth consistency.
- Add the Parmesan cheese and cream to give that creamy texture. Blend again until it’s well mixed.
- If your mixture feels too thick, just add a little extra oil or cream until it’s just right.
Adjust with salt and pepper to suit your taste. Enjoy the fresh, rich flavors!
Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz orecchiette pasta (or any bite-sized pasta)
- 3 ears fresh corn (kernels cut off the cob) or 1.5 cups fresh/frozen corn kernels
- 6 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped (plus a few leaves for garnish)
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto:
- 1 cup fresh basil leaves
- 1/3 cup pine nuts (toasted)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil (adjust to desired consistency)
- 1/4 cup cream or half-and-half
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe requires around 20 minutes of preparation and cooking time. It’s quick and simple, making it perfect for a delicious weeknight meal or a sunny picnic!
Step-by-Step Instructions:
1. Cook the Pasta and Corn:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente. When there are just 2 minutes left to cook, toss the fresh corn kernels into the boiling water with the pasta. Once done, drain both the pasta and corn together and rinse them under cold water to cool. Set it aside while you prepare the rest.
2. Cook the Bacon:
In a large skillet, cook the bacon slices over medium heat until they’re nice and crispy. This should take about 5-7 minutes. Once completely cooked, place the bacon on a paper towel to drain any excess fat. Once it’s cool enough, chop or crumble the bacon into bite-sized pieces.
3. Make the Creamy Pesto:
Grab your food processor and add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse it all together until everything is finely chopped. Then, with the motor running, slowly drizzle in olive oil until the mixture gets smooth. Transfer it to a bowl, and stir in the cream or half-and-half until you achieve a creamy consistency. Season it to taste with salt and pepper; if it feels too thick, just add a bit more oil or cream to loosen it up.
4. Combine Ingredients:
In a large mixing bowl, add the cooled pasta and corn, crumbled bacon, and diced red bell pepper. Gently sprinkle in the chopped fresh basil and toss everything together until mixed well.
5. Dress the Salad:
Drizzle your creamy pesto over the pasta salad, tossing gently to ensure everything is evenly coated with the delicious dressing. Give it a taste, and adjust the seasoning with extra salt and pepper if needed.
6. Serve:
For a lovely finish, garnish the salad with a few more basil leaves and a dash of freshly cracked black pepper. You can serve this salad chilled or at room temperature, making it versatile and perfect for any occasion!
Enjoy this flavorful, easy-to-make pasta salad bursting with fresh summer flavors!
FAQ – Easy Corn Pasta Salad With Bacon and Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is ideal for this recipe, you can substitute it with any bite-sized pasta like fusilli, penne, or farfalle. Just make sure to adjust the cooking time according to the pasta you choose.
What Can I Substitute for Bacon?
If you’re looking for a healthier option, turkey bacon or pancetta can work well. For a vegetarian alternative, consider using smoked tempeh or a sprinkle of smoked paprika to mimic that smoky flavor without meat!
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, and if it seems dry, you can add a splash of olive oil or a little more creamy pesto to refresh the flavor.
Can I Make This Pasta Salad Ahead of Time?
Yes! This pasta salad can be made a day in advance. Just make sure to keep the salad refrigerated. If you mix in the creamy pesto right before serving, it will taste fresher. If you prep it early, consider keeping the pesto separate until you’re ready to serve.
