This Easy Corn Pasta Salad is a delightful mix of sweet corn, tasty pasta, and crispy bacon, all brought together with creamy pesto. It’s colorful and super satisfying!
Perfect for picnics or a quick lunch, this dish is a showstopper. I love serving it cold, and let’s be real, who can resist that crunchy bacon? Yum! 😋
Key Ingredients & Substitutions
Pasta: I recommend using orecchiette for its great shape that holds the dressing and ingredients. However, penne, fusilli, or any small pasta will work too if needed!
Corn: Fresh corn gives a sweet crunch, but canned or frozen corn can be quick alternatives. Just rinse canned corn, and if using frozen, thaw it first.
Bacon: Feel free to swap bacon with turkey bacon or crispy chickpeas for a healthier option. Adding smoked flavor will help mimic that bacon taste.
Pesto: Homemade is best, but store-bought pesto is a convenient substitute. For a nut-free version, you could use sunflower seeds instead of pine nuts.
Creaminess: While cream cheese adds rich flavor, Greek yogurt creates a lighter option. You can also use sour cream or even a vegan cream cheese for a plant-based twist!
How Do You Make the Creamy Pesto Perfect Every Time?
The key to a great creamy pesto is balancing flavors and achieving smooth consistency. Here’s how to do it right:
- Start by pulsing basil, Parmesan, pine nuts, and garlic in a food processor. This ensures they are finely chopped and well mixed.
- As you blend, slowly add olive oil—this creates a creamy texture without overworking the mix.
- Stir in cream cheese or Greek yogurt afterward for extra creaminess and richness.
- Always taste and adjust with salt and pepper; a pinch can make a big difference in flavor!
Follow these steps, and you’ll whip up delicious creamy pesto every time, adding vibrant flavor to your pasta salad!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
Pasta and Salad:
- 8 oz orecchiette pasta (or any small pasta shape)
- 2 cups fresh corn kernels (from about 2 ears of corn)
- 6 slices bacon, cooked until crispy and chopped
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (plus extra for garnish if desired)
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup cream cheese 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. That includes time for cooking the pasta and corn, blending the creamy pesto, and mixing everything together. It’s quick and perfect for a fresh lunch or a side at a cookout!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Set aside for later.
2. Prepare the Corn:
While the pasta is cooking, bring a pot of water to a boil. Blanch the corn kernels in the boiling water for about 2-3 minutes until they’re just tender. Drain the corn and let it cool down. If you prefer a smoky flavor, you can grill or sauté the corn instead of blanching it.
3. Make the Creamy Pesto:
Next, let’s whip up the creamy pesto! In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse these ingredients until they are finely chopped. Then, while the processor is running, slowly add the olive oil until the mixture becomes smooth. Transfer the mixture to a bowl and stir in cream cheese or Greek yogurt until it’s nice and creamy. Don’t forget to season with salt and pepper to taste!
4. Mix It All Together:
In a large mixing bowl, combine the cooked pasta, blanched corn, chopped bacon, diced red bell pepper, chopped basil, and parsley. This will give you a colorful and tasty base for your salad!
5. Add the Pesto:
Drizzle the creamy pesto over your pasta salad mix and gently toss everything together until all the ingredients are nicely coated in that delicious pesto sauce.
6. Season to Taste:
Add any additional salt and freshly cracked black pepper as you see fit. It’s always good to adjust to your personal taste!
7. Garnish and Serve:
For a lovely finishing touch, garnish your salad with extra basil leaves and some pine nuts if desired. You can serve this salad chilled or at room temperature. Enjoy it as a refreshing side dish or a light meal!
Your vibrant and flavorful Easy Corn Pasta Salad with crispy bacon and creamy pesto is ready to be enjoyed! Dive in and savor every bite!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great time-saver. Just thaw it before adding it to your salad. No need to blanch—just give it a quick rinse and toss it right in!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, and if it seems dry, you can add a splash of olive oil or a bit more pesto to refresh it.
Can I Make This Salad Vegan?
Yes! To make it vegan, replace the bacon with crispy roasted chickpeas or use smoky seasoning for flavor. Swap cream cheese and Parmesan with plant-based alternatives, and you’ll have a delicious vegan pasta salad!
How Can I Adjust the Creaminess of the Pesto?
If you prefer a thicker pesto, add a bit more cream cheese or nuts. For a thinner consistency, blend in a little more olive oil or a splash of water until you reach your desired creaminess. Just remember to adjust the seasoning afterward!
