This tasty corn pasta salad combines sweet corn, crispy bacon, and creamy pesto for a yummy dish. It’s quick to make and perfect for warm days!
I like to serve it as a side at picnics because everyone loves it! With its bright colors and fun flavors, it’s hard not to smile while enjoying a bowl. 😊
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta’s shape is great for holding onto the dressing and other ingredients. If you can’t find it, any small pasta like fusilli or penne works well too. Gluten-free pasta options also make this dish accessible!
Corn: Fresh corn brings sweetness and crunch. If it’s off-season, frozen corn is a perfect substitute—just thaw it before using. Canned corn is also an option, but rinse it well to reduce sodium.
Bacon: I love the smoky flavor bacon adds to this dish. Turkey bacon or vegetarian bacon can be good alternatives if you want a lighter or meat-free option.
Pine Nuts: These nuts add a lovely flavor to the pesto. If they’re hard to find or too pricey, walnuts or even sunflower seeds can work in their place without losing too much taste.
How Do I Make a Creamy Pesto?
Making creamy pesto is simpler than you might think! It’s all about blending the right ingredients. Here’s how to get that smooth texture:
- In your food processor, add fresh basil, pine nuts, and garlic.
- Pulse until they are finely chopped.
- While it’s running, slowly drizzle in the olive oil until it all comes together smoothly.
- Finally, mix in the grated Parmesan cheese and season with salt and pepper to taste. If it’s too thick, add more olive oil or a splash of water.
Trying different nuts or adding a squeeze of lemon juice can also enhance the flavor!
How to Make Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or similar small pasta)
- 2 ears of fresh corn, husked and cleaned (or 1.5 cups frozen corn kernels)
- 6 slices bacon
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped (optional)
- 1/2 cup fresh basil leaves, packed (for pesto and garnish)
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil, plus more as needed
- 1 clove garlic
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus an additional 30 minutes to chill in the refrigerator. So, you’ll have a delicious and refreshing pasta salad ready in about 45 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package directions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool. Set it aside for later.
2. Prepare the Corn:
If you’re using fresh corn, boil some water in a small pot, then add the corn cobs and boil for about 3-4 minutes until tender. After boiling, remove the cobs and let them cool. Once cooled, slice the kernels off the cobs. For frozen corn, just thaw it and then drain well.
3. Cook the Bacon:
In a skillet over medium heat, cook the bacon slices until they turn crispy. When done, remove the bacon from the skillet and let it drain on paper towels. After it’s cooled, crumble or chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
In a food processor or blender, combine the fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend them all together until you have a smooth and creamy mixture. Taste it and add salt and pepper to your liking. If the pesto is too thick, you can thin it out with a little more olive oil or a splash of water.
5. Combine the Salad:
In a large bowl, toss together the cooked pasta, corn kernels, diced red bell pepper, chopped red onion (if using), and the crumbled bacon. Mix it well!
6. Dress the Salad with Pesto:
Drizzle the creamy pesto over the pasta mixture. Use tongs or a spoon to toss everything together gently until all the ingredients are well coated.
7. Season and Garnish:
After mixing, taste the salad and season with extra salt and pepper if needed. To finish it off, garnish with fresh basil leaves and a sprinkle of chopped parsley for some color.
8. Serve:
Your salad can be served right away, or you can chill it in the refrigerator for at least 30 minutes to let the flavors meld. Enjoy this delightful corn pasta salad that perfectly balances sweet corn, savory bacon, and 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 recipe, you can substitute it with any small pasta like fusilli, rotini, or even penne. Just make sure it’s cooked to al dente for the best texture!
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator. It will keep well for up to 3 days. For best results, toss again with a little olive oil before serving to refresh the flavors.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for meal prep. Prepare it up to a day in advance and store it covered in the fridge. Just give it a good stir before serving, and it tastes even better as the flavors meld!
What Can I Substitute for Bacon?
If you’re looking for a meat-free option, you can omit the bacon or replace it with crispy chickpeas or smoked tempeh for added texture and flavor. Turkey bacon or pancetta are also excellent substitutes if you want to keep the meat component.
