This corn pasta salad is a colorful mix of tasty ingredients! With crispy bacon, crunchy bell pepper, and a creamy pesto dressing, it’s perfect for summer gatherings or a quick meal.
You’ll love how simple it is to make—just cook the pasta, toss in the goodies, and enjoy! I often serve it cold; it tastes even better the next day, if it lasts that long! 😊
Key Ingredients & Substitutions
Pasta: Cavatappi and orecchiette work best for this salad, but any pasta will do! If you’re looking for a gluten-free option, try chickpea or lentil pasta for a protein boost.
Bacon: The bacon adds a lovely crunch and flavor. If you’re vegetarian, go for smoked tempeh or coconut bacon to replicate that smoky taste.
Corn: Fresh corn is preferred for sweetness and texture, but you can easily substitute with canned corn. Just be sure to drain it well to avoid excess moisture.
Red Bell Pepper: This adds color and crunch to the salad. Feel free to swap it with yellow or orange bell pepper for a sweeter flavor, or use cucumbers for a refreshing twist.
Basil: Fresh basil is a key ingredient. If it’s not available, try parsley or a few teaspoons of dried Italian seasoning for a different herbaceous note.
Creamy Pesto Sauce: Store-bought is fine, but homemade adds a special touch. If you’re allergic to nuts, use sunflower seeds instead of traditional pine nuts in your pesto.
How Do I Get Perfectly Crispy Bacon?
Cooking bacon to the right crispiness can be tricky, but here’s a simple method to achieve it:
- Start with a cold skillet. This helps render the fat slowly, resulting in crispy bacon.
- Cook on medium heat, turning occasionally to ensure even cooking.
- Watch closely towards the end, as bacon can go from crispy to burnt quickly!
- Once it’s crispy, remove it with a slotted spoon and let it drain on paper towels to absorb excess fat.
With this tip, you’ll have delicious crispy bacon that elevates your pasta salad!
Delicious Corn Pasta Salad With Bacon, Bell Pepper, And Creamy Pesto Dressing
Ingredients You’ll Need:
Pasta and Main Ingredients:
- 8 ounces pasta (cavatappi or orecchiette recommended)
- 4 strips of bacon, diced
- 1 cup fresh corn kernels (or 1 can corn, drained)
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
Dressing:
- 1/2 cup creamy pesto sauce (store-bought or homemade)
- 1/4 cup mayonnaise (optional, for extra creaminess)
- Salt and pepper to taste
Garnish:
- 1/4 cup pine nuts, toasted (optional for garnish)
How Much Time Will You Need?
This delightful pasta salad will take about 20 minutes to prepare and cook. You can also refrigerate it for 30 minutes if you want the flavors to blend beautifully before serving. Perfect for a quick meal or a gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside for later.
2. Cook the Bacon:
In a skillet over medium heat, cook the diced bacon until it becomes crispy and brown. This usually takes about 5-7 minutes. Use a slotted spoon to remove the bacon and let it drain on paper towels to absorb any excess grease.
3. Sauté the Corn:
In the same skillet that you used for the bacon, add the fresh corn (or canned corn if that’s what you have). Sauté for about 5 minutes, stirring occasionally, until the corn is slightly charred and tender. Remove from heat and let it cool for a bit.
4. Combine the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, crispy bacon, sautéed corn, diced red bell pepper, and chopped basil. Toss the ingredients gently to mix them together. It’s starting to look colorful and appetizing!
5. Prepare the Creamy Pesto Dressing:
In a separate bowl, mix the creamy pesto sauce with mayonnaise if you want it extra creamy. Season this mixture with salt and pepper to your taste. Give it a good stir until it’s well combined.
6. Dress the Pasta Salad:
Pour the creamy pesto dressing over the pasta mixture and toss everything together until all the ingredients are well coated. It should look deliciously creamy!
7. Garnish and Serve:
If you like, sprinkle some toasted pine nuts on top for added crunch and flavor. You can serve the salad right away, or for even better taste, refrigerate it for about 30 minutes to let the flavors meld together. Enjoy your tasty corn pasta salad!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While cavatappi or orecchiette work great, feel free to use any pasta shape you have on hand, such as penne, fusilli, or rotini. Just be sure to adjust the cooking time based on the pasta you choose, following the package instructions for the best results.
What Can I Substitute for Bacon?
If you want to keep it vegetarian or need a bacon alternative, consider using smoked tempeh or sautéed mushrooms for a similar flavor. You could also use crispy, crumbled tofu as a protein option for added texture without the meat flavor.
How to Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some dressing, so you might want to add a little more creamy pesto or a splash of olive oil before serving again for extra flavor and moisture.
Can I Make This Pasta Salad Ahead of Time?
Yes, this salad is great for making ahead! Prepare the entire salad, cover it, and refrigerate for up to 24 hours before serving. This allows the flavors to meld beautifully. Just give it a good toss before serving and adjust the seasoning if necessary!
