Corn Pasta Salad with Bacon
A vibrant corn pasta salad featuring crispy bacon and a creamy basil pesto dressing. Perfect for picnics or light meals, it balances fresh, savory, and sweet flavors in just 30 minutes.
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.