This Easy Corn Pasta Salad is a tasty mix of sweet corn, crunchy bacon, and creamy pesto! It’s quick to whip up and makes for a perfect side dish or light meal. Yum!
I love how the crispy bacon adds a fun crunch to every bite. Plus, it’s a great way to enjoy pasta without feeling heavy. You’ll want to make it again and again! 🌽🥓
Key Ingredients & Substitutions
Pasta: Orecchiette is great for this dish because its shape holds on to the sauce and other ingredients well. If you can’t find it, feel free to use other small shapes like fusilli, farfalle, or penne for a similar effect.
Corn: Fresh corn adds a sweet crunch, but frozen corn is a fantastic alternative if you’re short on time. Just make sure to thaw it properly to keep the texture nice!
Bacon: Cooked bacon brings a savory element found in this salad. For a lighter option, turkey bacon or even a vegetarian bacon can work, though they may not be as crispy.
Pesto: If you’re in a pinch, store-bought pesto is a real time-saver! For a nut-free version, look for pesto made without nuts or make a simple basil dressing using olive oil, vinegar, and herbs.
How Do I Cook Crispy Bacon Perfectly?
Getting the bacon crispy gives this salad an awesome crunch. Here’s my approach:
- Start with a cold skillet. Place the bacon strips in a single layer with some space between them. This helps them cook evenly.
- Set the burner to medium heat. This allows the fat to render out slowly, giving you crispiness without burning.
- Cook until browned and crispy, turning occasionally. This usually takes around 8-10 minutes, depending on your stove.
- Once finished, transfer the bacon to a plate lined with paper towels to absorb excess grease.
Let it cool before chopping. This method keeps the bacon nice and crisp, perfect for your salad! 🌟
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
Pasta and Vegetables:
- 2 cups orecchiette pasta (or any small pasta shape)
- 2 ears fresh corn, kernels cut off the cob (or about 1 ½ cups frozen corn)
- 1 red bell pepper, diced
- ¼ cup fresh basil leaves, chopped, plus extra for garnish
Bacon and Dressing:
- 6 slices bacon
- ½ cup creamy pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
Seasoning and Optional Toppings:
- Salt and black pepper, to taste
- 2 tablespoons pine nuts (optional, for garnish)
Time Needed:
You’ll need about 15 minutes for preparation and about 20 minutes for cooking, making this recipe ready in around 35 minutes. It’s perfect for a quick lunch or a delightful side dish for dinner!
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. Once cooked, drain the pasta and rinse it under cold water to stop it from cooking further. Set it aside for now.
2. Prepare the Corn:
If you’re using fresh corn, boil the ears in water for about 3-4 minutes until they’re tender. After boiling, let them cool for a bit and then cut the kernels off the cob. If you’re opting for frozen corn, just make sure it’s thawed before using.
3. Cook the Bacon:
In a large skillet set over medium heat, cook the bacon slices until they turn crispy (around 8-10 minutes). Once cooked, carefully remove the bacon and drain it on paper towels. When it’s cool enough to handle, chop the bacon into bite-sized pieces.
4. Mix Everything Together:
In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, chopped bacon, and basil. This will give you a colorful and vibrant mix!
5. Add Dressing and Season:
Drizzle the olive oil over the salad and gently toss everything together. Next, pour in the creamy pesto sauce and toss again until all the ingredients are well-coated. Sprinkle some salt and freshly ground black pepper to taste.
6. Finish and Serve:
For a finishing touch, garnish the salad with additional basil leaves and pine nuts if you’d like extra crunch. Serve this delicious corn pasta salad either chilled or at room temperature. Enjoy your tasty creation!
This vibrant dish combines the sweetness of corn, the savory flavor of bacon, and the aromatic notes of pesto, making it ideal for any occasion! 🌽🥓
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is a great choice, you can easily substitute it with other small pasta shapes like farfalle, fusilli, or penne. Just ensure the pasta is cooked al dente for the best texture!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad ahead of time! Just follow the instructions up to mixing everything together, then store it in the fridge. To maintain freshness, wait to add the dressing until just before serving.
What Can I Use Instead of Bacon?
If you prefer a vegetarian option, try using smoked tempeh or plant-based bacon for that savory flavor. Alternatively, you can omit the bacon entirely and add extra veggies or nuts for crunch!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, you can enjoy it cold or reheat it gently on the stove.
