This Easy Corn Pasta Salad is packed with sweet corn, crispy bacon, and a creamy pesto dressing that makes every bite tasty and mouthwatering. It’s a great dish for BBQs or quick lunches!
You won’t believe how easy it is to make—just cook the pasta, toss in the ingredients, and you’re ready to go! I love serving it cold on hot days; it’s like a little bowl of happiness! 😄
Key Ingredients & Substitutions
Pasta: Orecchiette is a great choice since its shape holds onto the dressing well. You can easily use small pasta shapes like fusilli or penne if that’s what you have on hand!
Corn: Fresh corn adds wonderful sweetness, but frozen corn is a perfect substitute—just thaw it before adding it in. Canned corn could work too; just drain and rinse it well.
Bacon: For a healthier option, turkey bacon can be used instead of regular bacon. It won’t be as crispy, but it adds good flavor. You could also skip it for a vegetarian version or use crumbled feta for some extra saltiness.
Pesto: If you’re short on time, store-bought pesto works great! You can also adjust the nut type in the pesto; walnuts or almonds can offer different flavors and textures.
How Do I Make the Perfect Creamy Pesto?
Making creamy pesto is simple and rewarding. Here’s how to get it just right:
- Start by toasting the pine nuts in a dry skillet over medium heat for about 3-5 minutes until they’re golden. This adds extra flavor.
- In a food processor, mix the toasted pine nuts, fresh basil, garlic, and Parmesan. Pulse to combine.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Stop to scrape down the sides as needed.
- Taste the pesto and adjust with more salt, pepper, or extra cheese if desired. You want it rich and flavorful!
With these tips, you’ll have a delicious creamy pesto that makes your pasta salad stand out! Enjoy your cooking!
Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For The Pasta Salad:
- 8 oz orecchiette pasta (or small pasta shape)
- 3 ears fresh corn, kernels removed (or about 2 cups fresh/frozen corn)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
For The Creamy Pesto:
- 1/4 cup pine nuts
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes total for prep, plus 15 minutes for cooking, making it around 30 minutes from start to finish. Perfect for a quick weeknight meal or a delightful side dish for gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to the package instructions until it reaches al dente. Once done, drain the pasta and give it a quick rinse under cold water to stop the cooking process. Set it aside while you prepare the other ingredients.
2. Cook the Corn:
If you’re using fresh corn, bring another pot of water to boil. Blanch the corn kernels for 2-3 minutes until they are tender-crisp. Drain and rinse under cold water to maintain that bright color. If you opt for frozen corn, simply thaw it and drain well.
3. Cook the Bacon:
In a skillet, cook the bacon slices over medium heat until they are nice and crispy. Remove them from the skillet and let them drain on paper towels. Once cooled, chop the bacon into bite-sized pieces to add that savory touch to your salad.
4. Make the Creamy Pesto:
Time to create the creamy basil pesto! In a food processor or a blender, add the pine nuts, basil leaves, garlic, and Parmesan cheese. Pulse everything together while you slowly stream in the olive oil until you achieve a smooth and creamy consistency. Taste and adjust with salt and pepper as desired.
5. Assemble the Salad:
In a large bowl, mix together the cooked pasta, blanched corn kernels, diced red bell pepper, chopped bacon, and chopped fresh basil. Drizzle the delicious creamy pesto over the top and gently toss everything together to ensure each ingredient is well coated.
6. Season and Serve:
Finally, season the salad with freshly cracked black pepper and a pinch of salt if needed. For a finishing touch, garnish with extra basil leaves and a sprinkle of Parmesan cheese. This tasty salad can be served chilled or at room temperature, making it super versatile!
Enjoy this refreshing, savory pasta salad that harmonizes the sweetness of corn, the smokiness of bacon, and the fresh, vibrant flavor of creamy pesto! Perfect for sharing (or not!).
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Pasta?
Absolutely! While orecchiette is a great choice due to its shape, you can substitute it with any small pasta like fusilli, penne, or farfalle. Just cook it according to the package instructions for the best results!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the bacon. You can replace it with crumbled feta cheese for added flavor or smoked paprika to give a smoky note without the meat.
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad a few hours in advance! Just keep the creamy pesto separate until you’re ready to serve to avoid the pasta absorbing too much moisture. Toss everything together just before serving for the freshest taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy again, just give it a gentle toss to redistribute the pesto and bring it back to life!
