This colorful corn pasta salad is packed with tasty bits of bacon and creamy pesto. It’s fresh, crunchy, and the perfect side dish for any meal!
Who doesn’t love bacon? I can’t resist sneaking a few pieces while I make this salad. It’s great for potlucks or picnics, making everyone smile at the table!
What I love most is how quick it is to whip up! Just cook the pasta, mix in the corn, bacon, and pesto—easy peasy! It’s a dish everyone will enjoy.
Key Ingredients & Substitutions
Pasta: Orecchiette is great for holding the dressing and toppings, but you can use any small pasta like fusilli or rotini. I like using whole wheat pasta for extra fiber, but regular pasta works well too!
Corn: Fresh corn adds sweetness and crunch. If it’s not in season, canned corn is a good alternative. Just rinse and drain it first. Frozen corn is another option; you can thaw it quickly in hot water!
Bacon: Bacon adds that irresistible salty flavor, but you can use turkey bacon for a lighter version. For a vegetarian option, consider coconut bacon or leave it out and add extra veggies instead.
Pesto: Homemade pesto is lovely, but store-bought saves time. If you’re looking for a lighter version, try adding Greek yogurt or avocado to your pesto for creaminess without all the oil. Fresh spinach can also be blended in to stretch the pesto further.
How Do You Make the Creamy Pesto Smooth?
The key to a smooth and creamy pesto lies in the blending process. It’s super easy! Here’s how to get it just right:
- Start by adding the basil, garlic, and nuts to your blender or food processor. Pulse them a few times to break them down.
- Next, slowly pour in the olive oil while blending. This helps emulsify the mixture and gives it that creamy texture.
- Lastly, add in the Parmesan cheese and blend until smooth. If it gets too thick, add a little more oil or a splash of water to loosen it up.
- Don’t forget to taste! Adjust with more salt, pepper, or cheese as needed.
Using this method ensures your pesto is lush and creamy for your pasta salad!
Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For The Pasta Salad:
- 8 oz orecchiette pasta (or any small pasta shape)
- 3 ears fresh corn, cut into chunks or kernels
- 6 slices bacon
- 1 red bell pepper, diced
For The Pesto:
- 1/2 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or basil, chopped (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes preparing the ingredients and then about 20 minutes cooking everything up. Perfect for a quick and delicious dish!
Step-by-Step Instructions:
1. Cooking 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 al dente (firm to the bite). Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside.
2. Preparing the Corn:
In another pot, bring water to a boil. Add the corn chunks and cook them for about 3-4 minutes until they’re tender but still crisp. Drain the corn and set it aside.
3. Cooking the Bacon:
In a skillet over medium heat, cook the bacon slices until they are crispy. Once done, transfer the bacon to a plate lined with paper towels to drain the excess fat. After it cools, chop the bacon into bite-size pieces.
4. Making the Creamy Pesto:
In a blender or a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic, and olive oil. Blend until smooth, adjusting the texture with a little more oil if necessary. Season with salt and pepper to taste.
5. Mixing It All Together:
In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and chopped bacon. Pour the creamy pesto over the mixture and gently toss everything together until well coated.
6. Final Touches:
Give the salad a taste and season with extra salt and freshly ground black pepper if needed. For an added splash of color and flavor, garnish with optional chopped parsley or basil before serving. You can serve this salad chilled or at room temperature.
Enjoy your fresh and flavorful corn pasta salad with crispy bacon and vibrant pesto!
FAQ for Easy Corn Pasta Salad With Bacon and Creamy Pesto
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great alternative. Just thaw it before adding it to the salad. You can do this by running it under warm water or by leaving it in the refrigerator overnight.
What Can I Substitute for Bacon for a Vegetarian Option?
If you want a vegetarian-friendly take, try using cooked mushrooms or smoked tempeh for a similar umami flavor. You can also add extra veggies, such as roasted bell peppers or zucchini, to enhance the dish.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the pasta, corn, and pesto a day in advance. Just mix everything together shortly before serving to keep the pasta fresh and avoid sogginess. Store it in an airtight container in the refrigerator for up to 2 days.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 days. If it seems dry when you reheat it, you can add a splash of olive oil or a little more pesto to freshen it up!
