This Corn Pasta Salad is a colorful mix of tasty bacon, crunchy bell peppers, and sweet corn, all tossed together with a creamy pesto dressing. It’s the perfect side dish for any meal!
Who doesn’t love a dish that’s both fun and filling? I make it for picnics, barbecues, or even just a cozy dinner at home. Bonus: it takes hardly any time to whip up! 😊
Key Ingredients & Substitutions
Pasta: Orecchiette and rotini are great choices for this salad. They hold the dressing well. If you don’t have either, any short pasta like fusilli or farfalle works too. Whole wheat or gluten-free pasta can also be used for healthier options.
Bacon: Bacon adds a lovely crunch and flavor. If you want a healthier option, try turkey bacon or even a plant-based bacon alternative. For a vegetarian twist, you can simply skip it or use roasted chickpeas for texture.
Corn: Fresh corn on the cob is best, but frozen corn works perfectly too. If corn isn’t available, try using diced zucchini or peas instead. They can offer a nice sweetness to the dish.
Bell Pepper: Red bell pepper gives sweetness and color. Yellow or orange peppers are good alternatives. For a spicy kick, you might consider using jalapeño or serrano peppers.
Pesto: Homemade pesto is amazing, but store-bought is convenient. You can swap it with other sauces like kale pesto or even a simple herb salsa if you prefer something lighter.
How Do I Get the Crispiness Just Right for My Bacon?
Crispy bacon makes a big difference in this salad. Start by cooking it in a skillet over medium heat. It’s important not to rush this step. Here are some tips:
- Lay the bacon strips flat in the skillet with some space between each piece.
- Cook for 6-8 minutes, turning occasionally until it’s golden brown and crispy.
- Once done, transfer to paper towels to absorb excess grease, which keeps it nice and crispy when mixed into the salad.
How to Make Corn Pasta Salad With Bacon, Bell Pepper, And Creamy Pesto Dressing
Ingredients You’ll Need:
For the Salad:
- 8 oz pasta (e.g., orecchiette or rotini)
- 4 slices of bacon
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
For the Dressing:
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup mayonnaise
- Salt and pepper to taste
- Optional: extra basil or pine nuts for garnish
How Much Time Will You Need?
This delightful Corn Pasta Salad takes about 15 minutes to prepare and another 30 minutes to chill in the fridge. Overall, you’ll spend 45 minutes making this tasty dish from start to finish. Perfect for a quick meal or a fun gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions. Use a large pot of salted boiling water for the best flavor. Once done, drain the pasta and rinse it under cold water to cool it off. Once it’s cool, set it aside for later.
2. Prepare the Bacon:
Next, grab a skillet and cook the bacon over medium heat until it turns crispy and golden brown. Once it’s ready, remove it from the pan and place it on paper towels to drain any excess fat. When the bacon has cooled down, crumble it into small pieces. Yum!
3. Sauté the Corn and Bell Pepper:
In the same skillet (no need to clean it!), add the corn kernels and diced red bell pepper. Sauté them for about 3-4 minutes until they’re heated through and slightly tender. Once done, remove from heat and let it cool for a few minutes.
4. Combine the Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, sautéed corn, diced bell pepper, and crumbled bacon. Give it a gentle stir to mix everything together.
5. Make the Creamy Dressing:
In a separate small bowl, mix the pesto and mayonnaise together until they’re well combined. This creamy dressing will add a burst of flavor to your salad!
6. Dress the Salad:
Pour the delicious pesto dressing over the pasta mixture and toss everything together until all the ingredients are nicely coated. Add the chopped basil and season with salt and pepper to taste. Mix gently so you don’t break the pasta.
7. Chill the Salad:
Cover the bowl with plastic wrap or a lid, and place the salad in the refrigerator for at least 30 minutes. Chilling helps the flavors meld together beautifully.
8. Serve and Enjoy:
When you’re ready to serve, take the salad out of the fridge. It’s best served cold! If you like, garnish with extra basil or a sprinkle of pine nuts to make it look extra special. Enjoy your refreshing Corn Pasta Salad!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great substitute if you’re looking for a healthier option. Just note that whole wheat pasta may take a minute or two longer to cook, so be sure to check it for doneness during the cooking process.
What if I Don’t Have Fresh Basil?
No worries! If fresh basil isn’t available, you can substitute it with dried basil. Use about 1 tablespoon of dried basil instead of 1/4 cup of fresh. Just remember, dried herbs are more potent, so you might want to start with less and adjust to taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day! However, for best texture, you may want to add a bit more mayonnaise or pesto when serving leftovers to refresh the dressing.
Can I Make This Salad Vegan?
You can definitely make this salad vegan! Simply replace the bacon with a plant-based bacon alternative or sautéed mushrooms for flavor, and use a vegan mayonnaise in place of regular mayonnaise. Plus, you can choose a vegan pesto or make your own using nuts, nutritional yeast, and basil!
