This Chicken Corn Pasta Salad is a fun and tasty dish packed with chicken, sweet corn, and crispy bacon. The creamy pesto ties everything together, making each bite delicious!
This salad is perfect for summer picnics or quick lunches. I love how easy it is to whip up—just mix everything and enjoy! Plus, who can resist crispy bacon? 🥓
Key Ingredients & Substitutions
Pasta: Orecchiette is fun since it holds the dressing well, but feel free to choose small pasta like rotini or penne if you prefer. Gluten-free pasta works too!
Chicken: Grilled or rotisserie chicken also works great if you’re short on time. I often use leftover chicken for a quick meal!
Bacon: Crispy bacon adds a nice crunch. If you’re looking for a healthier option, turkey bacon is a good substitute or you can skip it entirely for a vegetarian dish.
Corn: Fresh corn is sweet and lovely, but frozen corn is just as good and lesser hassle. Canned corn is also an option if you rinse it well.
Pesto: Don’t have pine nuts? Swap them for walnuts or toasted sunflower seeds. You can also use store-bought pesto to save time.
How Do I Make the Perfect Creamy Pesto?
Making your own creamy pesto is simple and elevates the dish! The key is balancing your flavors and achieving the right consistency. Here’s how:
- Combine basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice in a food processor. Pulse until finely chopped.
- With the processor running, drizzle in olive oil slowly until fully blended and smooth.
- For extra creaminess, add mayonnaise or Greek yogurt, pulsing until mixed.
- Taste and adjust with more salt or lemon juice if needed. The freshness from the basil makes it pop!
Enjoy your deliciously creamy pesto dressing on your salad! It brings all the flavors together beautifully.
Easy Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Ingredients You’ll Need:
For the Salad:
- 8 ounces orecchiette or your favorite small pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- Salt and pepper, to taste
- 4 slices bacon
- 1 cup fresh or frozen corn kernels (if using fresh, cut from about 1 ear)
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 2 cups fresh spinach or arugula leaves
For the Creamy Pesto Dressing:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (plus extra for garnish)
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/3 to 1/2 cup olive oil
- 1/3 cup mayonnaise or Greek yogurt (for creaminess, optional)
How Much Time Will You Need?
This delicious pasta salad takes about 30 minutes total, including prep and cooking time. It’s a quick, satisfying dish that is perfect for weekday lunches or gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orecchiette and cook according to package instructions until al dente (usually about 8-10 minutes). Drain the pasta, rinse it under cold water, and set aside to cool.
2. Prepare the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until cooked through and browned. Once done, remove the chicken from the skillet and let it rest for 5 minutes, then slice it thinly.
3. Cook the Bacon:
In the same skillet, add the bacon slices and cook until crispy. Once cooked, remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble or chop the bacon into bite-sized pieces.
4. Prepare the Corn and Vegetables:
If you’re using fresh corn, you can boil it briefly or grill it until tender, then carefully cut the kernels off the cob. If using frozen corn, just thaw it first. Next, dice the red bell pepper and chop the parsley.
5. Make the Creamy Pesto:
In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, salt, pepper, and lemon juice. Pulse the mixture until finely chopped. While the processor runs, slowly drizzle in the olive oil until the pesto is smooth. If you want a creamier texture, add the mayonnaise or Greek yogurt and pulse again until well-combined.
6. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, corn, diced red pepper, crumbled bacon, chopped parsley, and fresh spinach or arugula. Gently toss everything together until mixed well.
7. Add Chicken and Dressing:
Top the salad with the sliced chicken and drizzle the creamy pesto sauce generously over everything. Toss gently to coat all the ingredients with the dressing.
8. Serve:
Garnish with additional pine nuts if desired, and freshly ground black pepper for extra flavor. This salad can be served chilled or at room temperature and is sure to be a hit!
Enjoy your flavorful, fresh, and satisfying Easy Chicken Corn Pasta Salad with Creamy Pesto and Bacon!
FAQ: Easy Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve; this prevents the pasta and vegetables from getting soggy. Store in an airtight container in the refrigerator for up to 24 hours for best freshness.
Can I Substitute the Chicken?
Yes! If you’re in a hurry, you can use pre-cooked rotisserie chicken or even grilled shrimp. This recipe is also delicious without meat; you can load up on extra veggies for a vegetarian option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, but the texture of the pasta may soften over time. Toss it gently before serving!
Can I Use a Different Pasta?
Definitely! While orecchiette works great, feel free to use any small pasta like fusilli, farfalle, or even elbow macaroni. Just adjust the cooking time according to the pasta type you choose.
These frequently asked questions should help you as you prepare and enjoy your Chicken Corn Pasta Salad!
