This Corn Pasta Salad is a fresh and fun dish packed with sweet corn, crunchy bell peppers, and crispy bacon all mixed together with a creamy pesto dressing. Yum!
I love how colorful and tasty this salad is! It’s perfect for summer picnics, and I sometimes eat it straight out of the bowl—no judgment here! 😂
Plus, it’s super easy to make. You just cook the pasta, toss everything together, and you’ve got a delicious meal ready to impress your friends and family!
Key Ingredients & Substitutions
Pasta: Orecchiette is a fantastic choice as its shape holds onto the dressing well. If you can’t find it, you can use any bite-sized pasta like fusilli, rotini, or even penne. I’ve made this salad with whole wheat pasta too for added nutrition.
Fresh Corn: Using fresh corn really brightens up the dish. If it’s not corn season, frozen corn works great as a substitute. Just thaw it before using, and you’ll still get a nice pop of sweetness.
Bacon: I love the crunch and flavor of bacon, but if you’re looking for a vegetarian option, try using smoked paprika with some sautéed mushrooms for that similar smoky taste or crispy tofu for added protein.
Bell Pepper: Red bell pepper adds sweetness and color, but you can switch it up with yellow or orange bell peppers. If you prefer a bit of heat, jalapeños are a great spicy alternative.
Pesto: Store-bought creamy pesto is super convenient! If you’d like to make your own, blend fresh basil, pine nuts, olive oil, garlic, and Parmesan cheese until smooth. For a nut-free version, use sunflower seeds instead of pine nuts.
How Do I Cook Pasta to Perfection?
Cooking pasta might seem simple, but getting it just right is key! Always start by salting your water; it enhances the flavor of the pasta as it cooks. Here’s how to do it:
- Bring a large pot of water to a rolling boil (this prevents the pasta from becoming sticky).
- Add salt—about 1-2 tablespoons. This is your only chance to flavor the pasta!
- Add the pasta and stir occasionally to prevent sticking. Cook until it’s al dente, usually a minute or two less than the package directions.
- Once done, drain the pasta but don’t rinse! This helps the sauce cling better.
Trust me, these little tips can make a big difference in your pasta salads!
How to Make Corn Pasta Salad With Bacon, Bell Pepper, And Creamy Pesto Dressing
Ingredients You’ll Need:
Pasta and Veggies:
- 8 oz pasta (orecchiette or your choice)
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 red bell pepper, diced
Bacon and Dressing:
- 6 slices bacon, cooked and crumbled
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/2 cup creamy pesto (store-bought or homemade)
Seasoning:
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts or walnuts, toasted for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and bacon, and another 10 minutes mixing everything together. If you have the time, letting it chill for 30 minutes before serving makes the flavors even better!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions until it’s al dente. When it’s done, drain the pasta and rinse it under cold water to stop the cooking process. Set the pasta aside.
2. Crispy Bacon:
In a skillet over medium heat, cook the bacon until it’s crispy. This usually takes about 5-7 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain off any excess grease, and then crumble it into smaller pieces.
3. Cooking the Corn:
Using the same skillet with the bacon drippings (for extra flavor!), add the fresh corn kernels. Sauté them over medium heat for about 3-4 minutes until they are slightly tender. Then, remove the skillet from the heat.
4. Mixing the Salad:
In a large bowl, combine the cooked pasta, sautéed corn, diced red bell pepper, crumbled bacon, and the chopped fresh basil. Stir everything together until well mixed.
5. Adding the Dressing:
Pour the creamy pesto over the pasta mixture. Toss everything together until all the ingredients are well coated in the pesto. Don’t forget to season with salt and pepper to taste!
6. Garnishing:
If you like a little crunch, sprinkle toasted pine nuts or walnuts on top. Add some extra basil leaves for a pretty garnish as well!
7. Serving:
You can serve your Corn Pasta Salad immediately, or for even better flavor, refrigerate it for about 30 minutes to let all those delicious tastes meld together. Enjoy your refreshing salad!
Can I Use Frozen Corn Instead of Fresh Corn?
Yes, you can definitely use frozen corn! Just thaw it and drain any excess moisture before sautéing to avoid watery pasta salad. You can warm it slightly in the skillet for about 2 minutes before mixing it with the pasta.
How Can I Make This Pasta Salad Vegetarian?
To make the salad vegetarian, simply omit the bacon and consider adding extra flavor with roasted chickpeas or marinated artichokes. You could also increase the quantity of vegetables like zucchini or cherry tomatoes for added texture and taste!
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be made a day in advance. Just store it in an airtight container in the fridge. If the pasta absorbs some dressing, you can add a splash of olive oil or more pesto just before serving to refresh it.
How to Store Leftovers?
Store any leftovers 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 again.
