This Easy Corn Pasta Salad is perfect for a sunny day! It combines sweet corn, hearty pasta, crispy bacon, and a yummy creamy pesto dressing that ties it all together.
What I love most is how colorful it is! Plus, it’s super quick to make—just cook the pasta, mix in the ingredients, and you’re ready to impress your friends at the picnic!
Key Ingredients & Substitutions
Pasta: Orecchiette is great for this salad since its shape holds the dressing well, but you can use any small pasta like shells or rotini. If gluten-free, consider chickpea or quinoa pasta!
Corn: Fresh corn brings sweetness and crunch. If fresh isn’t available, you can use canned or frozen corn (just drain and thaw, if frozen).
Bacon: I love the crispy texture it adds. If you’re looking for a lighter version, turkey bacon or veggie bacon are good alternatives, or you could skip it for a vegetarian option.
Pesto Dressing: If you don’t have pine nuts, walnuts or sunflower seeds work just fine. You can also pump up the flavor with some nutritional yeast instead of Parmesan for a vegan option.
How to Cook the Pasta Just Right?
Cooking pasta to al dente is key to avoiding a mushy salad. Follow these steps:
- Start with a large pot of salted water – the water should taste a bit like the sea.
- Add pasta and check the cooking time on the package. Set a timer for 1-2 minutes less than recommended.
- Test a piece for doneness. It should be firm but not hard. Rinse under cold water right after draining to stop the cooking.
This way, your pasta will stay nice and chewy in the salad, balancing the creamy dressing perfectly. Enjoy making this dish!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 ounces orecchiette or small pasta shells
- 2 ears fresh corn, kernels removed (about 1 to 1 1/2 cups)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto Dressing:
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2-3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious pasta salad takes about 20 minutes of prep time, plus about 10-15 minutes to cook everything. You can serve it immediately or chill it in the fridge for 30 minutes for the flavors to combine even better!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add the orecchiette or your chosen pasta and cook according to the package instructions until al dente. This should take about 8-10 minutes. Once cooked, drain the pasta, then rinse it under cold water to stop it from cooking further. Set it aside to cool.
2. Prepare the Corn:
While the pasta is cooking, use a sharp knife to carefully slice the kernels off the fresh corn cobs. Once you have about 1 to 1 1/2 cups of corn, set it aside.
3. Cook the Bacon:
Next, heat a skillet over medium heat. Cook the bacon slices until they are crispy—this should take about 5-7 minutes. Once done, transfer the crispy bacon to a plate lined with paper towels to absorb excess grease, then chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto Dressing:
In a food processor or blender, combine fresh basil leaves, parsley, toasted pine nuts, Parmesan cheese, minced garlic, mayonnaise, lemon juice, and olive oil. Blend everything until smooth and creamy. Taste the dressing and add salt and pepper as needed. If it’s too thick for your liking, feel free to add a splash more olive oil or lemon juice to reach your desired consistency.
5. Assemble the Salad:
In a large mixing bowl, add the cooled pasta, sweet corn, chopped bacon, diced red bell pepper, and the chopped basil and parsley. Drizzle the creamy pesto dressing over the entire mixture and toss gently to coat all the ingredients evenly.
6. Season and Serve:
Take a moment to taste the salad and season with additional salt and pepper if needed. For a fresh touch, garnish with extra basil leaves. You can serve this salad right away, or let it chill in the refrigerator for about 30 minutes to an hour so the flavors can evolve fully.
Enjoy your colorful, flavorful, and refreshing Easy Corn Pasta Salad with Bacon and Creamy 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 make sure to thaw it first and drain any excess moisture before adding it to the salad. This keeps the salad fresh and prevents it from being soggy.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the bacon. You can add extra veggies, like diced cucumbers or cherry tomatoes, for additional flavor. Consider using smoked paprika or a touch of liquid smoke to give a similar smoky flavor to the dish.
Can I Prepare This Salad in Advance?
Yes, you can! Prepare the salad up to the assembly stage and store it in an airtight container in the refrigerator for up to a day. Just add the dressing right before serving to keep the pasta from getting soggy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, give it a good stir and, if it seems dry, you can add a little olive oil or more dressing to refresh the flavors.
