This Corn Pasta Salad is a vibrant mix of tender pasta, crispy bacon, and crunchy bell peppers, all tossed together with a creamy pesto dressing. It’s colorful and full of flavor!
Honestly, who can resist bacon? It adds the perfect crunch and taste to this salad. I love enjoying it as a side or just grabbing a bowl for a quick lunch—so good!
Key Ingredients & Substitutions
Pasta: I like using orecchiette for its fun shape that holds onto the dressing well. However, rotini works wonderfully too. If you’re gluten-free, try using chickpea or lentil pasta for a great alternative.
Bacon: Bacon adds a lovely crunch and salty flavor. For a healthier or veggie option, use turkey bacon or even crispy chickpeas for crunch without the meat.
Corn: Fresh corn is fantastic when in season, but frozen corn is a handy substitute that’s just as tasty. Canned corn works too, just drain and rinse it well.
Bell Pepper: While red bell pepper has a sweet taste, yellow or orange peppers work nicely too. You can even add a kick with jalapeños if you like some heat!
Pesto: I love using creamy pesto for a rich flavor. No fresh basil? You can use store-bought pesto or make a quick version with any nuts and greens you have around. Just add a bit of cream for the creamy effect.
How Do I Cook Bacon Perfectly Without the Mess?
Cooking bacon can be tricky, especially in managing the splatter. I’ve found a couple of good methods:
- Use a cold skillet: Start with cold bacon in a cold skillet, then heat on medium. This helps render the fat slowly and evenly.
- Oven method: Lay bacon on a baking sheet, cook at 400°F (204°C) for 20 minutes. It comes out crisp and there’s no messy skillet!
What’s the Best Way to Sauté Vegetables?
Sautéing helps bring out the flavor in vegetables like corn and bell pepper. Here’s a simple way to do it:
- Use medium heat to avoid burning and to cook the veggies evenly.
- Add a splash of olive oil to the skillet before adding your vegetables.
- Stir gently and frequently for about 3-5 minutes, until they’ve softened a bit but still have a nice crunch.
Delicious Corn Pasta Salad With Bacon, Bell Pepper, And Creamy Pesto Dressing
Ingredients You’ll Need:
For the Salad:
- 8 ounces pasta (such as orecchiette or rotini)
- 4 slices of bacon
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, chopped
For the Dressing:
- 1/2 cup creamy pesto (store-bought or homemade)
- 1/4 cup Parmesan cheese, grated (optional)
- Salt and pepper to taste
- Olive oil for drizzling
How Much Time Will You Need?
You will need about 15 minutes for preparation and 30 minutes for chilling, bringing your total to about 45 minutes. This delicious salad is quick to whip up, and letting it chill enhances the flavors. Perfect for a picnic or a light meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook according to the package instructions until it’s al dente (which means it should still have a little bite). Once done, drain the pasta and set it aside to cool a bit.
2. Cook the Bacon:
In a large skillet, place the bacon slices over medium heat. Cook them until they are crispy, which usually takes about 5-7 minutes. Once crispy, remove the bacon and let it drain on some paper towels. When it’s cool enough, crumble the bacon into small pieces.
3. Prepare the Veggies:
Using the same skillet (add a little olive oil if the skillet is dry), sauté the corn and diced red bell pepper over medium heat. Cook for about 3-5 minutes until the corn is heated through and the peppers have softened just a bit. Then, remove them from the heat.
4. Combine the Salad:
In a large bowl, mix together the cooked pasta, sautéed corn, bell pepper, crumbled bacon, and chopped basil. Give it a gentle stir to combine the ingredients nicely.
5. Add the Dressing:
Now, drizzle the creamy pesto over your salad. Carefully toss everything together until all the ingredients are evenly coated with the dressing. If you’d like, sprinkle in some grated Parmesan cheese and season with salt and pepper to your taste.
6. Chill and Serve:
For the best flavor, pop the pasta salad into the refrigerator and let it chill for at least 30 minutes. This lets the flavors meld together beautifully. When you’re ready to serve, give it a little toss again, and enjoy your refreshing and tasty dish!
Can I Use Different Types of Pasta?
Absolutely! You can use any pasta shape you prefer, such as fusilli, penne, or even whole wheat pasta for added nutrition. Just make sure to cook it according to the package instructions for the best texture.
What If I Don’t Have Bacon?
No worries! You can substitute the bacon with turkey bacon, smoked sausage, or even sautéed mushrooms for a vegetarian option. Just adjust the cooking time accordingly to ensure everything is cooked through.
How to Store Leftover Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, give it a good toss as the dressing can settle, and feel free to add a splash of olive oil to refresh it!
Can I Use Homemade Pesto Instead of Store-Bought?
Of course! Homemade pesto can add a fresh and vibrant flavor to your salad. Just be mindful of the consistency; if it’s too thick, you can mix in a little olive oil to reach your desired creaminess.
