This Chicken and Corn Pasta Salad is a colorful mix of juicy chicken, crunchy bell peppers, and sweet corn. Topped with crispy bacon and a creamy pesto dressing, it’s sure to please everyone!
I love how quick and easy this salad is to whip up. It’s perfect for lunch or a picnic. Plus, who can resist crispy bacon? I always make extra to snack on! 😄
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta shape is great for holding onto the creamy dressing. If you can’t find it, use any small pasta like fusilli, penne, or shells that you have on hand.
Chicken: Cooked chicken is essential for this salad. I love using leftover rotisserie chicken or grilling fresh chicken breasts. For a lighter version, try swapping with canned chickpeas or tofu.
Bacon: Adds a delicious crunch. If you prefer a healthier option, you can use turkey bacon or omit it for a vegetarian version. Smoked paprika can give a similar flavor without the meat!
Corn: Fresh corn offers sweet pops of flavor, but frozen corn works well too. If you don’t have corn, feel free to replace it with black beans or peas for a different twist.
Toppings: Pine nuts provide crunch but can be expensive or hard to find. Substituting with sunflower seeds or chopped walnuts works just as well.
How Do I Make the Creamy Pesto Dressing Smooth?
Getting your dressing smooth is key to making the pasta salad creamy and flavorful. Start by combining the pesto and Greek yogurt (or sour cream) in a bowl. Mix well with a whisk to break up any clumps.
- Add the lemon juice gradually and continue to whisk until blended.
- Season with salt and pepper to taste. Adjust if you like a little more zing from the lemon!
- If the dressing is too thick, add a teaspoon of water or extra lemon juice for a creamier consistency.
Always taste as you go to ensure the flavors are just right for you!
Chicken And Corn Pasta Salad With Bacon, Bell Peppers, And Creamy Pesto Dressing
Ingredients You’ll Need:
For the Pasta Salad:
- 8 oz orecchiette pasta (or your preferred pasta)
- 1 cup cooked chicken, sliced or shredded
- 4 slices bacon, cooked and crumbled
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small zucchini or yellow squash, diced
- 1 cup baby spinach or arugula
- 1/4 cup pine nuts, toasted (optional)
- 1/4 cup fresh basil, chopped (for garnish)
For the Creamy Pesto Dressing:
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This tasty pasta salad will take you about 20 minutes for prep and cooking, plus 30 minutes to chill in the fridge. Total time: about 50 minutes. It’s a quick and delicious dish perfect for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente. This means it should still have a little bite to it! Once it’s done, drain the pasta and rinse it under cold water to cool it down. Set it aside for later.
2. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken, crumbled bacon, corn, diced bell pepper, zucchini, and baby spinach. Gently toss everything together until it’s mixed well. We want all those delicious flavors to blend together!
3. Prepare the Creamy Pesto Dressing:
In a small bowl, whisk together the pesto, Greek yogurt (or sour cream), lemon juice, salt, and pepper until the mixture is nice and smooth. This dressing will add a creamy and flavorful kick to your salad!
4. Combine Everything:
Pour the creamy pesto dressing over the pasta salad, and give it a gentle toss to coat all the ingredients evenly. Make sure every piece of pasta and veggie gets some of that tasty dressing.
5. Add Pine Nuts and Basil:
If you’re using toasted pine nuts, sprinkle them on top for some added crunch. Finish by garnishing with fresh basil before serving. It looks beautiful and adds more flavor!
6. Chill and Serve:
Cover the salad and pop it in the refrigerator for at least 30 minutes. This will help all the flavors meld together beautifully. When you’re ready to eat, serve it cold or at room temperature. Enjoy your delightful Chicken And Corn Pasta Salad!
Can I Use Different Types of Pasta in This Recipe?
Absolutely! While orecchiette is fantastic, you can substitute it with any pasta shape you prefer, such as penne, rotini, or farfalle. Just adjust the cooking time according to the package instructions for your chosen pasta.
Can I Make This Salad Ahead of Time?
Yes, you can! This pasta salad is perfect for meal prep. Just follow the recipe and store it in an airtight container in the fridge for up to 3 days. Just keep in mind that the pasta may absorb some dressing, so consider adding a splash of lemon juice or a bit more dressing before serving.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream is a great substitute for the creamy pesto dressing. You can also use mayonnaise if you want a richer flavor. Just start with the same amount and adjust to your taste!
How Should I Store Leftover Pasta Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freshen it up when you’re ready to eat, you might want to stir in a bit more pesto or a drizzle of olive oil to revive the flavors.
