Enjoy the vibrant flavors and delightful textures of this Corn Pasta Salad with Bacon and Creamy Pesto Dressing. This colorful dish combines sweet corn, smoky bacon, and tender orecchiette pasta, all brought together by a luscious, tangy pesto dressing that brightens every bite. Whether you are looking for a fresh appetizer or a light meal, this salad is your go-to for summer gatherings and beyond.
Perfect for potlucks, picnics, or a casual dinner, this salad balances savory, sweet, and herbaceous elements that will please a crowd. Easy to prepare in just 30 minutes, it’s a versatile dish you’ll want to make year-round.
- Quick and easy to prepare in 30 minutes, ideal for busy days.
- Flavorful combination of sweet corn, smoky bacon, and creamy, herbal pesto dressing.
- Versatile dish perfect as a side, appetizer, or light meal for any occasion.
- Uses common pantry ingredients with the option to customize pasta shapes and pesto.
Ingredients
- Orecchiette pasta (8 oz): Small ear-shaped pasta that holds dressing well, offering a chewy and satisfying texture.
- Corn kernels (1 cup, cooked): Fresh or frozen corn adds natural sweetness and a crisp bite to the salad.
- Red bell pepper (1, diced): Provides vibrant color and a mild, sweet crunch.
- Bacon (4 slices, cooked and sliced): Adds smoky, savory depth and crispy texture to contrast the salad.
- Fresh cilantro (chopped): Brightens the dish with a fresh, citrusy herbal note.
- Basil pesto (⅓ cup): Use store-bought or homemade for rich, fragrant herb flavor in the dressing.
- Greek yogurt (3 tablespoons): Adds creaminess and a subtle tang to balance the pesto.
- Mayonnaise (2 tablespoons): Enhances richness and helps bind the dressing ingredients smoothly.
- Fresh lime juice (2 tablespoons): Injects refreshing acidity that livens the dressing and salad.
- Salt and pepper (to taste): Essential seasoning to bring out all the flavors.
Instructions
- Cook Pasta Perfectly
Bring a large pot of salted water to a boil and add the orecchiette pasta. Cook according to the package instructions until al dente, about 8–10 minutes. Properly cooked pasta provides the best texture to absorb the dressing without becoming mushy. Drain and set aside to cool slightly.
- Make Creamy Pesto Dressing
In a mason jar or bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice. Whisk until smooth and creamy. If the dressing is too thick, thin it out by adding a little more Greek yogurt, water, or lime juice. This dressing provides herbal richness balanced with tangy brightness that coats the pasta beautifully.
- Prepare Salad Ingredients
While the pasta cooks, dice the red bell pepper and chop the fresh cilantro. Cook the bacon slices until crispy, then drain on paper towels and slice into bite-sized pieces. Preparing these components while the pasta cooks saves time and layers fresh, savory, and crunchy elements into the salad.
- Combine Salad Components
In a large mixing bowl, combine the cooked pasta, cooked corn kernels, diced red bell pepper, and sliced bacon. Toss gently to mix the ingredients evenly. This step ensures that every bite has a perfect balance of flavors and textures throughout.
- Add Dressing and Garnish
Drizzle the creamy pesto dressing over the mixed salad and toss just enough to coat everything evenly. Divide the salad into individual serving bowls or a large serving dish. Sprinkle chopped fresh cilantro generously on top to add a refreshing herbal finish and color contrast.
- Fresh or frozen corn kernels work well—make sure to cook and cool before adding to salad.
- Orecchiette is ideal for holding dressing; fusilli or farfalle are good alternatives.
- Adjust lime juice and yogurt to achieve your preferred dressing thickness and tanginess.
- For a vegetarian version, omit bacon and add crunchy nuts or grilled vegetables instead.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness and prevent the pasta from becoming soggy.
Serving Suggestions
Serve chilled or at room temperature alongside grilled chicken or fish for a complete meal. This salad also pairs wonderfully with crusty bread or as a vibrant side at summer barbecues and picnics.
- Cook pasta just until al dente to avoid mushiness when mixed with dressing.
- Use homemade pesto for a fresher flavor and to control the salt level.
- Crisp bacon on medium-low heat to render fat slowly for maximum crunch without burning.
- Adding lime juice gradually allows precise control over the dressing’s acidity and balance.
FAQs
- Can I use frozen corn instead of fresh?
Yes, thaw and cook frozen corn kernels before adding them to ensure the best texture and flavor.
- What other pastas work well in this salad?
Fusilli, farfalle, and penne are excellent alternatives because they hold dressing well and add nice shapes.
- Can I make the salad ahead of time?
Yes, but store the dressing separately and combine just before serving to prevent sogginess.
- Is there a vegetarian option?
Omit bacon and add toasted nuts or roasted vegetables for protein and crunch to keep it vegetarian-friendly.
- How can I make this gluten-free?
Use gluten-free pasta varieties; the rest of the ingredients are naturally gluten-free.
- Can I substitute mayonnaise with something else?
Yes, you can replace mayonnaise with extra Greek yogurt or a vegan mayo alternative for different dietary needs.
Corn Pasta Salad with Bacon
Equipment
- 1 pot for boiling pasta
- 1 large bowl for mixing salad
- 1 mason jar for whisking dressing
Ingredients
- 8 oz orecchiette or other short pasta
- 1 cup cooked corn kernels
- 1 red bell pepper diced
- 4 slices cooked bacon sliced
- fresh cilantro chopped
- salt and pepper to taste
- ⅓ cup basil pesto store-bought or homemade
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
Instructions
- Bring a pot of water to a boil and cook pasta according to package instructions. Drain well.
- While pasta cooks, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice in a mason jar until smooth.
- In a large bowl, combine the cooked pasta, cooked corn kernels, diced bell pepper, and sliced bacon. Mix to combine.
- Divide salad into individual bowls, drizzle with the creamy pesto dressing, then sprinkle with chopped fresh cilantro.
Notes
- Use 2 ears of corn to yield 1 cup of cooked kernels.
- Fusilli or farfalle pasta are good alternatives to orecchiette.
- Adjust dressing thickness by adding more Greek yogurt, water, or lime juice as needed.
- Store leftovers covered in the refrigerator for up to 2 days.
