This Easy Corn Pasta Salad is a fun dish that mixes creamy pesto with sweet corn and crispy bacon. It’s colorful, refreshing, and oh-so-tasty!
You can throw this salad together in no time, making it perfect for picnics or barbecues. I love serving it chilled on a hot day—it’s like a little burst of sunshine on your plate! ☀️
Key Ingredients & Substitutions
Pasta: Orecchiette gives a nice texture, but you can use any small pasta like shells or fusilli. If you’re gluten-free, look for pasta made from lentils or chickpeas.
Corn: Fresh corn tastes sweetest, but frozen corn is an excellent option year-round. If you’re in a pinch, canned corn works too—just make sure to rinse it well!
Bacon: While I love traditional bacon for its crispiness, turkey bacon or even crispy pancetta are tasty alternatives for lighter options.
Pesto: Store-bought pesto is super convenient, but making your own can be more flavorful! If you’re nut-free, swap pine nuts for sunflower seeds or omit them entirely.
How Do You Cook Pasta So It’s Perfectly Al Dente?
Cooking the pasta correctly will keep it from getting mushy. Here’s how to hit that sweet spot:
- Use a large pot with plenty of water and add a generous pinch of salt—this flavors the pasta.
- Follow the package instructions but check for doneness a minute or two earlier; you want it to be firm yet cooked through.
- Once cooked, drain it but don’t rinse unless you’re keeping it for a salad—this helps the sauce to stick!
How Do You Get Crisp Bacon?
Crispy bacon adds that delightful crunch to your salad. Follow these tips:
- Cook the bacon on medium heat for even crispness—starting too hot can burn it.
- Let it cook undisturbed for a few minutes before turning, to help it crisp up.
- Drain it on paper towels to soak up excess fat, making it extra crispy.
Enjoy whipping up this delicious salad that’s perfect for warm days or gathering with friends!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or any bite-sized pasta)
- 2 ears of fresh corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 6 slices of bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
- 1/3 cup creamy pesto (store-bought or homemade)
- 1 tbsp olive oil (optional, for cooking or drizzling)
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto (if making homemade):
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful pasta salad takes about 25 minutes of prep and cooking time. You can enjoy it right away or let it chill in the fridge for an hour for even more flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Prepare the Corn:
If you’re using fresh corn, bring a small pot of water to a boil and cook the corn ears for about 2-3 minutes, or until tender. After cooling slightly, carefully cut the kernels off the cob. If using frozen corn, just thaw the corn and drain any excess water before using.
3. Cook the Bacon:
In a large skillet over medium heat, lay down the bacon slices and cook them until they’re crispy, which should take about 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on paper towels to drain any excess grease. After it cools, chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto (if homemade):
If you’re making your own pesto, grab a food processor. Add the fresh basil leaves, pine nuts (or walnuts), grated Parmesan, minced garlic, salt, and pepper. Start pulsing while slowly drizzling in olive oil until a smooth paste forms. For a creamier texture, feel free to stir in a couple of tablespoons of mayonnaise or Greek yogurt.
5. Combine Salad Ingredients:
In a large bowl, gently toss together the cooked pasta, corn, chopped bacon, diced red bell pepper, and the freshly chopped basil. This is where all the colors and flavors come together!
6. Dress the Salad:
Add dollops of the creamy pesto over the salad and toss everything gently to coat the pasta and veggies evenly. Taste your salad and sprinkle in more salt and freshly ground black pepper as needed.
7. Serve:
To finish, garnish the salad with extra chopped basil leaves and a drizzle of olive oil if you like. Serve the salad chilled or at room temperature, and prepare for the compliments!
Enjoy this vibrant, flavorful pasta salad that perfectly blends the sweetness of corn, the smoky crunch of bacon, and the fresh zing of creamy pesto!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is great for this salad, you can swap it for any small pasta like rotini, fusilli, or even gluten-free options like chickpea or lentil pasta. Just make sure to cook according to package instructions!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the bacon and use a vegetarian bacon substitute if you want that smoky flavor. You can also add additional veggies for more texture, like cherry tomatoes or cucumbers!
How Long Does This Salad Last in the Fridge?
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving to redistribute the pesto!
Can I Add More Veggies?
Definitely! Feel free to customize this salad by adding in your favorite veggies like diced cucumbers, cherry tomatoes, or even some sliced olives for extra flavor. Just keep the balance in mind!
