This Easy Corn Pasta Salad is a fun mix of sweet corn, crispy bacon, and creamy pesto. It’s refreshing and perfect for any meal or gathering!
You can’t go wrong with bacon, right? I love how quick this salad comes together—just boil, mix, and enjoy. It’s always a hit at my potlucks! 🌽🥓
Key Ingredients & Substitutions
Pasta: Orecchiette is a great choice because its shape holds sauce well. However, you can swap it for other pasta types like fusilli or farfalle for different textures.
Corn: Fresh corn gives the best sweetness, but frozen corn is a good alternative and saves prep time. Just thaw and drain before use.
Bacon: If you’re looking for a healthier option, turkey bacon or even crispy chickpeas can replace bacon for that crunchy bite. You won’t miss the flavor!
Pesto Ingredients: For the creamy pesto, walnuts work wonderfully if pine nuts are out of reach. Use spinach if you’re out of basil for a milder flavor.
How Do I Prepare the Corn for This Salad?
Cooking the corn right enhances its sweetness and taste. For fresh corn, you’ll want to cook the kernels quickly to maintain a nice crunch.
- After husking the corn, slice the kernels off the cob with a sharp knife.
- Add the kernels to your skillet after cooking the bacon and sauté them for just a few minutes. This helps caramelize and intensify their sweetness.
Using a little of the leftover bacon fat helps add more flavor to the corn. This step gives your salad extra depth and taste!
Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 12 oz orecchiette pasta (or similarly shaped pasta)
- 3 ears of fresh corn, husked and kernels cut off (or 2 cups fresh/frozen corn kernels)
- 6 slices of bacon
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1 garlic clove
- 1/3 cup olive oil
- 2 tbsp cream cheese or Greek yogurt (for creaminess)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10 minutes to cook, making a total of about 30 minutes from start to finish. Perfect for a quick and delightful meal or side dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the orecchiette pasta and cook according to the package directions until it’s al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set aside while you prepare the rest of the ingredients.
2. Cook the Bacon:
In a sizable skillet, cook the bacon over medium heat until it’s crispy. Once done, take the bacon out and let it drain on paper towels. Once cooled, chop the bacon into bite-sized pieces.
3. Sauté the Corn:
Using the same skillet, leave a bit of the bacon fat for flavor, then add the fresh corn kernels. Sauté the corn over medium heat for about 3-4 minutes until it’s slightly golden and tender. After cooking, remove the skillet from heat and let it cool slightly.
4. Make the Creamy Pesto:
In a food processor, add the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic clove. Pulse the mixture while slowly drizzling in the olive oil until it turns smooth. Then, add the cream cheese or Greek yogurt and pulse again just to combine. Taste your pesto and season it with salt and pepper as needed.
5. Assemble the Salad:
In a large bowl, combine the cooked pasta, sautéed corn, chopped bacon, diced red bell pepper, chopped basil, and parsley. Drizzle the creamy pesto over the mix and toss it gently to ensure all ingredients are well coated.
6. Season and Serve:
Take a moment to taste your delicious salad. If you’d like, add a little more salt or freshly ground black pepper to enhance the flavors. Garnish your salad with additional chopped basil or parsley if desired and serve immediately! You can also chill it in the fridge for a while if you prefer it cold.
This colorful pasta salad is a delightful mix of sweet corn, crispy bacon, and bright, creamy pesto—perfect for summer gatherings, picnics, or any meal! Enjoy! 🌽🥓
FAQs About Easy Corn Pasta Salad With Bacon and Creamy Pesto
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great time-saver. Just thaw it before adding it to the salad, and there’s no need to sauté it—you can add it directly to the mixture for convenience.
How Long Can I Store Leftover Pasta Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. The flavors may deepen as it sits, making it even more delicious!
Can I Make the Pesto Ahead of Time?
Yes, you can! The pesto can be made a day in advance and refrigerated. Just give it a quick stir before using, and add a bit more olive oil if it looks thick.
What can I Substitute for Bacon?
If you want a meatless option, consider using crispy chickpeas or a plant-based bacon substitute. You can also simply increase the amount of veggies for added crunch and flavor!
