This Easy Corn Pasta Salad is a fun dish full of color and flavor! You’ll enjoy the combination of sweet corn, crispy bacon, and creamy pesto that brings it all together.
Key Ingredients & Substitutions
Pasta: Orecchiette is my favorite for this salad, but any small pasta shape like shells or fusilli works well too. Just make sure it has enough surface area to hold onto the pesto!
Corn: Fresh corn adds a sweet crunch, but if you can’t find it, frozen corn is a great alternative. Just make sure you thaw it fully, so it mixes well with the other ingredients.
Bacon: I love using crispy bacon for its smoky flavor. If you’re looking for a healthier option, turkey bacon or a plant-based substitute will also work just fine.
Pesto: Fresh basil makes the best pesto, but you can use store-bought if you’re short on time. For a twist, try spinach or arugula in your pesto!
How Do I Make Creamy Pesto That Stays Smooth?
Making creamy pesto is simple, but consistency can be tricky. Start with fresh basil, pine nuts, and garlic in a food processor. Blend until finely chopped. Gradually add the olive oil while the processor is running until it’s smooth.
- Add cream or Greek yogurt after making the base. This is key for that creamy texture!
- Season with salt and pepper to enhance flavors, and adjust the oil if your pesto seems too thick.
Remember to scrape down the sides of the bowl while processing to fully blend everything. This will help get that perfect creamy consistency throughout your pesto!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or any small pasta shape)
- 3 ears of fresh corn, kernels cut off (or about 2 cups frozen corn, thawed)
- 6 slices bacon
- 1 cup cherry tomatoes, diced (or 1 red bell pepper, diced)
- 1/4 cup fresh basil leaves, chopped, plus extra whole leaves for garnish
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (toasted)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 to 1/3 cup olive oil
- 2 tablespoons cream or Greek yogurt (for creaminess)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious pasta salad takes about 20 minutes of active prep time, plus an additional 30 minutes to chill in the refrigerator. Perfect for a quick side dish or a light meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente. Once done, drain the pasta and rinse under cold water to cool it down. Set aside.
2. Prepare the Corn:
If using fresh corn, shuck it and carefully remove the kernels from the cob. You can sauté them in a skillet over medium heat for about 2-3 minutes to enhance their sweetness, or briefly boil them if you prefer. If using frozen corn, ensure it’s fully thawed.
3. Cook the Bacon:
In a skillet over medium heat, cook the bacon until it’s crispy and golden brown. Remove the bacon from the pan and place it on a paper towel-lined plate to drain and cool. Once cooled, chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
In a food processor, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse all the ingredients until they’re finely chopped. While the processor is running, slowly drizzle in the olive oil until you achieve a smooth pesto consistency.
5. Combine the Pesto:
Transfer the pesto to a small bowl and stir in the cream or Greek yogurt until well-combined and creamy. Season with salt and pepper to taste.
6. Mix the Salad:
In a large mixing bowl, combine the cooled pasta, corn kernels, chopped bacon, diced cherry tomatoes or red bell pepper, and chopped basil. Toss everything together gently to ensure an even mix.
7. Add the Creamy Pesto:
Drizzle the creamy pesto over the salad and toss gently again until everything is coated with the pesto. Taste and adjust seasoning with additional salt and pepper if needed.
8. Garnish and Chill:
Garnish the salad with whole basil leaves and a light crack of black pepper for extra flavor before serving. You can serve it immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Enjoy this colorful, fresh, and flavorful pasta salad that perfectly combines the sweetness of corn, smoky bacon, and herby creamy pesto in every bite!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is delicious for this salad, you can use any small pasta shape like shells, rotini, or even penne. Just ensure it’s cooked to al dente for the best texture!
How Can I Make This Recipe Vegetarian?
To make this salad vegetarian, simply omit the bacon and replace it with your favorite protein, like grilled tofu or chickpeas. You can also add more veggies for extra flavor!
Can I Prepare the Salad Ahead of Time?
Yes, this salad is perfect for making ahead! Prepare the salad and toss it with the creamy pesto, then refrigerate for up to 2 days. Just give it a quick toss before serving to refresh it!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. To serve, just give it a stir and enjoy!
