This Easy Corn Pasta Salad is a fun dish that combines sweet corn, pasta, crispy bacon, and creamy pesto. It’s bright and tasty, perfect for picnics or quick lunches!
Honestly, who can resist bacon? It adds that extra crunch that we all secretly crave. I love serving this salad cold; it’s refreshing and so easy to whip up for gatherings!
Key Ingredients & Substitutions
Pasta: Orecchiette is great for this salad as its shape holds the dressing well. However, feel free to swap it with any small pasta like fusilli or farfalle if you prefer something different.
Corn: Fresh corn on the cob gives the best flavor and texture. You can use frozen corn instead, just thaw it before adding to the salad.
Bacon: Bacon adds a wonderful crunch, but if you want to make this dish vegetarian, try crispy chickpeas or even a smoked paprika seasoning to replicate that smoky flavor.
Pesto: I love making my own creamy pesto, but store-bought is totally fine too! If you’re avoiding nuts, blend in sunflower seeds or just skip them altogether for a nut-free version.
How Do I Get Perfectly Cooked Corn?
Cooking corn until it’s just tender is key for a fresh taste. Here’s how to do it right:
- Bring your pot of water to a rapid boil before adding the corn.
- Cook the ears for 3-4 minutes; you want them tender but still crisp—not mushy!
- Immediately cool them in an ice bath or under cold running water after boiling to stop the cooking process.
This helps retain their bright color and sweet flavor—perfect for the salad!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 12 ounces orecchiette pasta (or any small pasta shapes)
- 3 ears fresh corn, husked
- 6 slices bacon
- 1 red bell pepper, diced
For the Creamy Pesto:
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts (optional)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil (divided)
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
How Much Time Will You Need?
You’ll need about 20 minutes of prep time plus 10-15 minutes for cooking. This makes the total time around 30-35 minutes. It’s quick to prepare, and the salad is best served chilled before enjoying with family and friends!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your orecchiette or chosen small pasta. Cook it according to the package directions, usually about 8-10 minutes, until it’s al dente. Once cooked, drain and rinse under cold water to cool it down, then set aside.
2. Prepare the Corn:
In a separate large pot, bring more water to a boil. Add the ears of corn and cook for about 3-4 minutes, until just tender. Once done, carefully remove the corn from the pot and let it cool. When cool enough to handle, cut the kernels off the cob, about 1/2 inch thick. Set aside.
3. Cook the Bacon:
While the pasta and corn are cooking, place the bacon in a skillet over medium heat. Cook until crispy, about 6-8 minutes. Once crispy, drain the fat on paper towels and chop the bacon into bite-sized pieces.
4. Make the Creamy Pesto:
In a food processor or blender, combine the fresh basil leaves, parsley, pine nuts (if using), grated Parmesan, garlic, lemon juice, and 1/4 cup of olive oil. Blend until smooth, adjusting with more olive oil if necessary to achieve a creamy dressing. Season with salt and pepper to taste.
5. Combine Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, corn kernels, chopped bacon, and diced red bell pepper.
6. Add Dressing:
Drizzle the creamy pesto over your pasta mixture and toss gently to coat everything evenly. Taste and adjust with more salt or pepper if needed.
7. Serve:
Garnish the top with extra fresh basil leaves and a sprinkle of black pepper for a lovely touch. You can serve your salad chilled or at room temperature for a delicious, fresh meal!
Enjoy this colorful, crunchy, and flavorful pasta salad—perfect for summer picnics, barbecues, or just a quick weeknight dinner! Your friends and family will love it!
FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Canned Corn Instead of Fresh Corn?
Yes, you can use canned corn for convenience! Just make sure to drain and rinse it well to remove excess salt and preservatives. This will save you time without sacrificing too much flavor!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the bacon and consider using a plant-based crispy alternative or add crunchy chickpeas for texture. You can also enhance the flavor with a dash of smoked paprika to bring that savory kick!
Can I Prepare This Salad in Advance?
Absolutely! You can prepare the pasta, corn, and creamy pesto ahead of time. Just store each component separately in the fridge. When you’re ready to serve, combine everything and adjust the seasoning if needed. It’s best enjoyed within 2-3 days for freshness!
Tips for Storing Leftovers
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. When you’re ready to eat, give it a good stir and add a splash of olive oil or a bit more pesto to refresh it!
