This Easy Chicken Corn Pasta Salad is a fun mix of tender pasta, juicy chicken, sweet corn, and crispy bacon, all tossed together in a creamy pesto sauce. It’s bright, fresh, and super tasty!
Honestly, you can’t go wrong with bacon and pesto! I love making this salad for picnics or potlucks because it’s always a hit. Plus, it’s super easy to whip up—perfect for busy days!
Key Ingredients & Substitutions
Orecchiette Pasta: This small, ear-shaped pasta holds onto the dressing well. If you can’t find it, try using small shells, fusilli, or rotini. They all work great, just make sure they are bite-sized!
Chicken Breasts: I love using skinless chicken breasts for their lean protein. To save time, rotisserie chicken is a fantastic alternative—it’s already cooked and can be shredded easily.
Bacon: The crispy bacon adds a nice crunch. If you prefer a healthier option, turkey bacon can be a good substitute, or you can skip it for a vegetarian take.
Corn: Fresh corn is sweet and delicious, but if it’s not in season, frozen or canned corn works just as well. Just make sure it’s drained if canned!
Pesto Dressing: This creamy dressing brings all the flavors together. If you’re short on time, store-bought pesto can be a big help. I like to mix it with Greek yogurt for added creaminess and health benefits.
How Do I Cook Chicken Perfectly?
Getting the chicken just right is key for this salad. Here’s the trick:
- First, season both sides of the chicken with salt and pepper to enhance its flavor.
- Heat olive oil in the skillet over medium-high heat. This ensures a nice sear.
- Cook each side for about 5-7 minutes until the chicken is golden brown and reaches 165°F internally. Use a meat thermometer to be sure.
- Let the chicken rest for a few minutes before slicing. This helps keep it juicy!
These simple steps will help you cook perfect chicken every time, making your salad even better!
Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or your preferred small pasta shape)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 4 slices bacon
- 1 cup fresh corn kernels (from about 1 ear of corn) or canned/frozen and drained
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
For the Creamy Pesto Dressing:
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts as substitute)
- 1-2 garlic cloves, minced
- 1/2 cup mayonnaise or Greek yogurt (for creaminess)
- 2 tbsp olive oil
- Juice of half a lemon
- Salt and pepper to taste
How Much Time Will You Need?
This flavorful salad takes about 20 minutes to prepare and cook. With a bit of time for assembling, you’ve got a delicious dish ready in under 30 minutes. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. After cooking, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside while you prepare the other ingredients.
2. Prepare the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until it’s golden brown and fully cooked (the internal temperature should reach 165°F or 74°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. Cook the Bacon:
In the same skillet you used for the chicken, add the bacon slices and cook them until they are crispy. Once cooked, place them on paper towels to drain any excess grease, then chop them into bite-sized pieces.
4. Make the Creamy Pesto Dressing:
In a food processor or blender, combine the fresh basil leaves, grated Parmesan, pine nuts, minced garlic, mayonnaise (or Greek yogurt), olive oil, and lemon juice. Blend everything together until you have a smooth dressing. Taste it and season with salt and pepper as needed.
5. Combine the Salad:
In a large mixing bowl, toss together the cooked pasta, corn kernels, diced red bell pepper, chopped basil and parsley, and the crispy bacon pieces. This combination will create the base of your pasta salad.
6. Add Chicken and Dressing:
Top the salad with the sliced chicken, and drizzle your creamy pesto dressing generously over everything. Toss gently to combine all the flavors together.
7. Serve and Enjoy:
Garnish the salad with any additional fresh basil or parsley if you like. This salad can be served chilled or at room temperature, making it a versatile dish for any occasion!
This Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto is a crowd-pleaser that balances savory, sweet, and fresh flavors. Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While orecchiette works great, you can substitute with any small pasta like fusilli, penne, or rotini. Just make sure it’s a shape that can hold onto the dressing and other ingredients well.
Can I Prep This Salad Ahead of Time?
Yes! You can prepare the salad up to a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the pasta from getting soggy. The flavors will meld beautifully as it sits!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To refresh the salad, you might want to add a bit more dressing before serving since the pasta may soak it up over time.
What Can I Substitute for Bacon?
If you’re looking for a healthier or vegetarian option, you can omit the bacon altogether or use turkey bacon. Alternatively, some crispy roasted chickpeas can add a nice crunch as a substitute.
