This Easy Corn Pasta Salad is a fun mix of sweet corn, crispy bacon, and creamy pesto. It’s a colorful dish that’s both tasty and satisfying!
Bacon and pasta always make a perfect pair, don’t you think? I love serving this at parties or just for a cozy night in. It’s a breeze to whip up, and everyone loves it!
Key Ingredients & Substitutions
Orecchiette Pasta: This small pasta shape is great for holding sauce, but you can swap it for shells, rotini, or fusilli if that’s what you have on hand. Use whole-grain pasta for a healthier twist.
Fresh Corn: While fresh corn is lovely, frozen corn is a good alternative. Just thaw and rinse it before adding to the salad. Canned corn can work too, but rinse it well to reduce sodium.
Bacon: You can’t go wrong with crispy bacon, but turkey bacon or pancetta are excellent substitutions if you want something lighter or slightly different. You could also skip meat for a vegetarian version and use smoked paprika for flavor.
Pesto Ingredients: If you’re in a pinch, store-bought pesto is a great shortcut. I’ve also enjoyed using spinach or arugula instead of basil for a twist on the flavor. For a nut-free version, skip the pine nuts or use sunflower seeds.
How Do You Make Creamy Pesto?
Making creamy pesto at home is easy and a lovely way to personalize your salad. Here’s how to achieve that smooth, flavorful sauce:
- In a blender or food processor, add fresh basil leaves, Parmesan cheese, garlic, lemon juice, salt, and pepper.
- Pulse the mixture while slowly pouring in olive oil until smooth and creamy. If it’s too thick, add a little water to loosen it.
- Always taste and adjust seasoning if needed. A little more cheese or lemon juice can make a big difference!
This technique not only boosts the flavor of your dish but using fresh ingredients will truly elevate your salad. Enjoying the homemade touch brings joy to the meal!
Easy Corn Pasta Salad With Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 ounces orecchiette pasta (or any small pasta shape)
- 3 ears fresh corn, kernels cut off the cob
- 6 slices bacon, cooked until crispy and chopped
- 1 red bell pepper, finely diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
For the Pesto:
- 1/4 cup pine nuts (optional)
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 2 cloves garlic
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This tasty pasta salad takes about 15 minutes of preparation time, and 10-15 minutes of cooking time. So, in just about 30 minutes, you can have a fresh and delicious dish ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, toss in the orecchiette pasta. Cook according to package instructions until it’s al dente. When done, drain the pasta and rinse it under cold water to cool it off. This helps to stop the cooking and keep it from getting mushy. Set the pasta aside.
2. Prepare the Corn:
While the pasta is cooking, take your fresh corn and cut the kernels off the cobs. If you prefer a bit of warmth in your salad, you can quickly sauté the kernels in a skillet over medium heat for about 3-4 minutes until they’re slightly tender. If you like a crunchier texture, feel free to leave them raw!
3. Cook the Bacon:
In a skillet, cook your bacon slices over medium heat until they’re nice and crispy. Once cooked, move them onto a plate lined with paper towels to drain the excess grease. After they have cooled, chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
For the creamy pesto, grab a food processor or blender. Combine the fresh basil leaves, pine nuts (if using), grated Parmesan cheese, garlic cloves, lemon juice, salt, and pepper. Pulse the mixture while slowly pouring in the olive oil. Keep blending until the pesto is smooth and creamy. Taste and adjust the seasoning if needed!
5. Assemble the Salad:
In a large mixing bowl, toss together the cooked pasta, corn kernels, chopped bacon, diced red bell pepper, and chopped basil. Pour the creamy pesto generously over the top, making sure to coat everything well.
6. Toss and Serve:
Gently toss the salad until all the ingredients are mixed together and coated in the pesto. Before serving, garnish it with additional basil leaves and a sprinkle of freshly cracked black pepper for that finishing touch.
Enjoy your fresh, flavorful Easy Corn Pasta Salad with Bacon and Creamy Pesto—perfect for a summer meal or a vibrant side dish! It’s sure to be a hit!
Frequently Asked Questions
Can I Use Other Types of Pasta?
Absolutely! While orecchiette works wonderfully, you can substitute it with any small pasta shape such as rotini, fusilli, or shells. Just remember to adjust the cooking time according to the pasta you choose!
Can I Make This Salad Vegetarian?
Yes! To make this salad vegetarian, simply omit the bacon and consider adding some smoked paprika for a hint of smoky flavor. You can also incorporate other veggies like cherry tomatoes or olives for added taste and texture.
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld together over time, making it even more delicious! Just give it a good toss before serving again.
Can I Make the Pesto Ahead of Time?
Definitely! You can prepare the creamy pesto up to 3 days in advance. Just store it in an airtight container with a thin layer of olive oil on top to prevent browning. When ready to use, simply combine it with the pasta salad ingredients when you’re ready to serve.
