This Easy Corn Pasta Salad is a fun mix of tasty pasta, sweet corn, crispy bacon, and creamy pesto. It’s perfect for picnics or a quick weeknight dinner!
I love how the crispy bacon adds a crunch, while the creamy pesto ties everything together. It’s so easy to make that I often whip it up when I need a fast meal. Yum!
Key Ingredients & Substitutions
Orecchiette Pasta: This small, ear-shaped pasta is perfect as it catches the dressing well. If you don’t have it, any small pasta like elbow macaroni, fusilli, or penne will work nicely.
Corn: Fresh corn gives a sweet crunch, but frozen corn is a great alternative. Just make sure to thaw it thoroughly if you’re using frozen. Canned corn is also an option, but rinse it well to reduce extra salt.
Bacon: Crispy bacon adds a wonderful flavor. For a lighter version, turkey bacon works too, or you can skip meat entirely and substitute with crispy chickpeas for crunch.
Pesto: Fresh basil is key, but if you only have dried basil on hand, use about a teaspoon per cup of fresh basil needed. For a nut-free version, you could use sunflower seeds instead of pine nuts.
How Do I Make Creamy Pesto Without a Food Processor?
Not everyone has a food processor, but making creamy pesto by hand is possible and just as delicious:
- Chop basil, garlic, and pine nuts finely on a cutting board until there are no big chunks left.
- Transfer the mixture to a bowl and mix in the grated Parmesan cheese.
- Slowly whisk in olive oil to combine, adding it until you reach your desired consistency.
- Finally, stir in the mayonnaise or Greek yogurt and season with salt and pepper to taste.
This method may take a bit longer, but it’s a great way to make pesto without extra gadgets! Enjoy making this salad your own, and feel free to adjust ingredients based on what you love!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz orecchiette pasta (or any small pasta)
- 2 ears fresh corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 6 slices bacon
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, roughly 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 (lightly toasted)
- 1/3 cup freshly grated Parmesan cheese
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad will take about 20 minutes to prepare, plus an optional chill time of 30 minutes in the fridge for the flavors to meld. So, if you’re in a hurry, you can still enjoy it right away!
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 instructions until it’s al dente (firm to the bite). Once done, drain the pasta and rinse it under cold water to stop it from cooking further. Set aside to cool.
2. Prepare the Corn:
If you’re using fresh corn, bring a separate pot of water to boil and cook the corn for about 3-5 minutes until tender. Once it’s cool enough to handle, cut the kernels off the cob. If you’re using frozen corn, just make sure it’s thawed and drained well.
3. Cook the Bacon:
In a large skillet over medium heat, cook the bacon slices until they’re crispy. This usually takes about 5-7 minutes. Once cooked, remove them and place them on paper towels to drain any excess grease. When they are cool, chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
Take out your food processor and combine the fresh basil leaves, toasted pine nuts, Parmesan cheese, and the garlic clove. Pulse the mixture until everything is coarsely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. After that, transfer it to a bowl and mix in the mayonnaise or Greek yogurt. Don’t forget to season with salt and pepper to your taste!
5. Combine the Salad:
In a large mixing bowl, combine the cooled pasta, corn kernels, diced red bell pepper, chopped bacon, fresh basil, and parsley. Toss everything gently to mix well.
6. Add Dressing:
Now it’s time to drizzle that creamy pesto over the pasta salad. Toss it all again gently until everything is coated evenly with that delicious dressing.
7. Season:
Taste your salad and adjust the salt and pepper to your preference. For the best flavor experience, chill the salad in the refrigerator for about 30 minutes before serving.
8. Serve:
When you’re ready to enjoy, garnish your salad with extra fresh basil or parsley if you like and a sprinkle of black pepper. Serve it cold or at room temperature, and enjoy the vibrant flavors!
This Easy Corn Pasta Salad is perfect for summer BBQs or as a quick weekday meal, combining crispy bacon, sweet corn, and a creamy, flavorful pesto. Enjoy every bite!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Different Types of Pasta for This Salad?
Absolutely! While orecchiette is great because it holds the dressing well, you can use any small pasta you prefer, such as rotini, penne, or farfalle. Just remember to adjust cooking times as needed based on the pasta shape.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better as it sits, but make sure to give it a good stir before serving!
Can I Make This Salad Vegetarian?
Yes! Simply omit the bacon or replace it with crispy chickpeas for a delicious crunch. You can also add extra veggies like cherry tomatoes or cucumbers for added flavor and texture!
What Can I Substitute for Pine Nuts in the Pesto?
If you’re out of pine nuts, you can use walnuts, almonds, or sunflower seeds as a substitute. Each will give your pesto a slightly different flavor, but they all work well in this recipe!
