This corn pasta salad is a fun mix of tasty bacon, colorful bell peppers, and a creamy pesto dressing. It’s a delightful dish perfect for any gathering!
I love how the crispy bacon adds a crunch, making every bite exciting. Plus, it’s quick to whip up—perfect for potlucks when you need something fast and delicious!
Key Ingredients & Substitutions
Pasta: Orecchiette is my favorite for its little cup shape that holds the dressing well. However, feel free to swap it with small pasta like shells or fusilli, depending on what you have at home.
Bacon: Bacon adds a delicious crunch. If you’re looking for a healthier option, turkey bacon works well. For a vegetarian twist, consider using smoked paprika for that smoky flavor without the meat.
Corn: Fresh corn shines in this dish, but if it’s out of season, frozen corn is a solid alternative. Just make sure to thaw it before mixing it in. Canned corn is also fine—just drain it well to avoid excess moisture.
Pesto: While creamy pesto is wonderful, you could swap it for regular pesto if you prefer. To make it creamier, just mix in a bit more sour cream or Greek yogurt.
How Do I Ensure My Pasta is Perfectly Cooked?
Cooking pasta just right is important for this salad. To get al dente pasta, follow a few simple steps:
- Bring a large pot of salted water to boil.
- Add the pasta and cook according to package instructions, usually about 8-10 minutes.
- Test it a minute or two before the time is up. It should be firm but not hard. If you take it out, it will continue to cook slightly while cooling.
- After draining, rinse the pasta under cold water to stop the cooking and cool it down. This keeps it nice and firm in 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 orecchiette or small pasta (e.g., shells or fusilli)
- 4 strips of bacon, cooked and crumbled
- 1 cup fresh corn kernels (or canned/frozen)
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
For the Dressing:
- 1/2 cup creamy pesto sauce (store-bought or homemade)
- 1/4 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Olive oil, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an optional 30 minutes of chilling time in the refrigerator for flavors to blend. It’s a quick and delicious side dish or main meal perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (about 8-10 minutes). Once done, drain the pasta and rinse it under cold water to stop the cooking. Set it aside to cool.
2. Cook the Bacon:
While the pasta is cooking, heat a large skillet over medium heat. Add the bacon strips and cook them until they are crispy. This should take about 5-7 minutes. Once crispy, remove the bacon from the skillet and let it cool on a paper towel. Crumble the bacon into bite-sized pieces once it’s cool. You can keep a bit of the bacon fat in the pan for extra flavor if you like!
3. Prepare the Corn:
If you’re using fresh corn, bring a small pot of water to a boil and add the ears of corn. Boil them for about 5 minutes until tender, then carefully cut the kernels off the cobs. If you’re using canned or frozen corn, simply drain and rinse it to remove excess salt and preserve flavors.
4. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, crumbled bacon, corn, diced bell pepper, and chopped basil leaves. Mix well to ensure everything is evenly distributed.
5. Make the Dressing:
In a separate bowl, combine the creamy pesto sauce and sour cream (or Greek yogurt). Stir until smooth and add salt and pepper to taste to give it a bit of flavor.
6. Mix Everything Together:
Pour the creamy pesto dressing over the pasta salad and gently toss everything together until the pasta is well-coated in the dressing. Be careful not to mash the ingredients—just a gentle toss will do!
7. Taste and Adjust:
Give your salad a taste and adjust the seasoning if necessary. If you’d like, drizzle a little olive oil over the top for extra richness.
8. Chill and Serve:
Optionally, for enhanced flavors, cover the salad and chill it in the refrigerator for about 30 minutes before serving. When ready to serve, garnish with extra chopped basil. Enjoy your fresh and tasty corn pasta salad!
Can I Use Different Types of Pasta?
Absolutely! You can swap the orecchiette for any small pasta like penne, rotini, or even gluten-free options. Just ensure to adjust the cooking time according to the pasta you choose, aiming for al dente for the best texture!
What Can I Use Instead of Bacon?
If you’d like a vegetarian option, try using sautéed mushrooms or smoked tempeh for a similar flavor. You can also use crispy chickpeas for added crunch. Just be sure to season them well to bring out the flavors!
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier! Just give it a good stir before serving, and add a splash of olive oil if it seems a little dry.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for meal prep! You can prepare it up to a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the pasta from becoming soggy. Mix in the dressing just before serving for optimal freshness!
