This colorful corn pasta salad has a yummy mix of flavors! With sweet corn, crispy bacon, and creamy pesto, it’s a crowd-pleaser at any gathering.
Key Ingredients & Substitutions
Pasta: I love using orecchiette for its fun shape that holds sauces well, but you can use any small pasta like penne or rotini. Whole wheat or gluten-free versions work too!
Corn: Fresh corn adds sweetness and crunch. If it’s not in season, frozen corn is a great alternative—just thaw it before adding. Canned corn can also work in a pinch, but rinse it well for better flavor.
Bacon: Traditional bacon gives a smoky flavor, but turkey bacon or even crispy chickpeas can be great substitutes for a lighter or vegetarian option.
Basil: Fresh basil is key for that aromatic touch. In a pinch, you can use spinach or arugula, but the pesto flavor will be different. Dried basil works, but use less, about 1 teaspoon.
Pine Nuts: While they add richness to the pesto, feel free to substitute walnuts or sunflower seeds if needed. Both give a nice taste and are often more affordable.
How Do I Achieve the Creamy Pesto Consistency?
Making creamy pesto can feel tricky, but it’s easy with these steps! The key is combining fresh ingredients properly to get that smooth texture.
- Start by pulsing the basil, pine nuts, Parmesan, and garlic in a food processor until coarsely chopped.
- With the processor running, drizzle in the olive oil slowly. This helps emulsify the ingredients.
- Finally, stir in mayonnaise or Greek yogurt for creaminess. Start with less; you can always add more to reach your desired texture.
Don’t forget to taste and adjust salt and pepper as needed—it’s all about personal preference!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
Pasta and Vegetables:
- 8 oz (about 2 cups) orecchiette or small pasta shape
- 3 ears fresh corn, husked and kernels cut off (or 1 ½ cups frozen corn, thawed)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto:
- 1 cup fresh basil leaves packed
- 1/4 cup pine nuts (plus extra for garnish if desired)
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves
- 1/3 cup olive oil
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- Salt and pepper to taste
How Much Time Will You Need?
This quick and easy corn pasta salad will take about 20-25 minutes to prepare, plus a little extra time if you choose to chill it. It’s the perfect dish to whip up when you want something fresh and tasty without spending all day in the kitchen!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once done, drain the pasta and cool it down by rinsing it under cold water. Set it aside while you prepare the other ingredients.
2. Prepare the Corn:
In a pot, bring water to a boil, then add the corn kernels. Cook for about 2-3 minutes, just until they are tender. Drain the corn and set it aside. If you’re using frozen corn, you can sauté it in a pan for a few minutes to bring out its flavor instead.
3. Cook the Bacon:
While your corn is cooking, heat a large skillet over medium heat. Cook the bacon until it’s crispy, which should take about 5-7 minutes. Once it’s cooked, transfer the bacon to a paper towel-lined plate to drain and cool. Once it’s cooled a bit, chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan, garlic, salt, and pepper. Pulse the mixture until it’s coarsely chopped. While the processor is running, slowly drizzle in the olive oil until the pesto is smooth. Transfer it to a bowl and mix in the mayonnaise or Greek yogurt until it’s nicely creamy. Taste and adjust the seasoning as you like.
5. Combine the Salad Ingredients:
In a large mixing bowl, toss together the cooked pasta, corn, diced red bell pepper, chopped bacon, and some of the chopped basil. Drizzle the creamy pesto over everything and gently toss to coat all the ingredients evenly.
6. Season and Serve:
Finally, add salt and freshly ground black pepper to taste. If you’d like, garnish with extra basil leaves and pine nuts for a nice touch. You can serve the salad right away or let it chill in the fridge for about 30 minutes for even better flavor. Enjoy this delightful dish as a side or a light meal!
This easy corn pasta salad is perfect for summer potlucks and pairs beautifully with grilled meats or as a light standalone dish. Enjoy!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is a great choice for its shape, you can easily substitute it with other small pasta shapes like penne, fusilli, or rotini. Whole wheat or gluten-free pasta also works well, depending on your preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, you may want to add a little extra pesto or a splash of olive oil when reheating to liven it up.
Can I Make This Salad Vegetarian?
Yes, you can make this salad vegetarian by omitting the bacon. For a savory flavor, consider adding roasted chickpeas or crumbled feta cheese, which will complement the creamy pesto nicely!
Is It Possible to Prep This Salad Ahead of Time?
Definitely! You can prepare the pasta, corn, and creamy pesto ahead of time. Just combine everything right before serving to keep the pasta from getting soggy. It tastes even better after the flavors have melded together for a while!
