This Corn Pasta Salad with Bacon and Creamy Pesto Dressing is a vibrant and satisfying dish that’s perfect for summer gatherings, potlucks, or a quick weeknight dinner. With a blend of crispy bacon, sweet corn, and fresh vegetables, all topped with a creamy pesto dressing, it’s a delightful side dish that will quickly become a favorite.
Ingredients
- 8 oz orecchiette pasta or other short pasta
- 1 cup corn kernels, cooked
- 1 red bell pepper, diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Directions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, bacon, cherry tomatoes, red onion, basil, and Parmesan cheese.
- In a small bowl, mix together the creamy pesto dressing ingredients.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Add grilled chicken, shrimp, or chickpeas to make it a more filling main dish.
- Vegan Option: Replace the bacon with smoked tofu and the cheese with a vegan alternative to make it plant-based.
- Extra Veggies: Add other vegetables such as cucumber, zucchini, or avocado to increase the freshness and nutrition.
- Spicy Kick: Add some diced jalapeños or a drizzle of hot sauce for a bit of heat.
Storage/Reheating
- Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is best served cold, but if you prefer, you can allow it to come to room temperature before serving.
10 FAQs
- Can I use frozen corn? Yes, frozen corn works well. Just cook it according to package instructions and let it cool before adding it to the salad.
- Can I use another type of pasta? Absolutely! Any short pasta, like penne, fusilli, or rotini, will work in this recipe.
- Can I make this pasta salad ahead of time? Yes, this pasta salad can be made ahead of time and stored in the fridge for up to 24 hours to allow the flavors to meld.
- How do I make the dressing creamy? The creamy pesto dressing is made with pesto, mayonnaise, and a bit of lemon juice. You can adjust the creaminess by adding more or less mayo based on your preference.
- What can I use instead of bacon? If you don’t eat bacon, you can substitute with crispy pancetta, turkey bacon, or skip the meat entirely for a vegetarian option.
- Can I serve this warm? While this salad is typically served cold, you could serve it slightly warm if preferred, especially if you’ve just cooked the pasta.
- Is this pasta salad gluten-free? It can be made gluten-free by using gluten-free pasta instead of regular orecchiette.
- What kind of pesto should I use? You can use store-bought pesto or make your own. Traditional basil pesto works best, but you can also try sun-dried tomato pesto or spinach pesto.
- Can I freeze this pasta salad? It is not recommended to freeze this salad as the vegetables and dressing may lose texture when thawed.
- Can I make this without Parmesan cheese? Yes, you can omit the Parmesan or substitute it with a dairy-free cheese alternative.
Conclusion
Corn Pasta Salad with Bacon and Creamy Pesto Dressing is a versatile and delicious dish that combines fresh vegetables, savory bacon, and creamy dressing in one bowl. Whether served as a side or a main dish, it’s sure to be a hit at your next meal or gathering. With easy variations and a quick prep time, it’s an ideal recipe for busy days when you want a flavorful and satisfying dish.