This Easy Corn Pasta Salad is full of bright flavors! It combines sweet corn, crispy bacon, and a creamy pesto that makes every bite a delight. Perfect for summer gatherings!
I love how this salad is a quick fix for any meal. You just mix everything together and voilà! Plus, who can resist bacon? It makes me feel like a chef, even if it’s super easy! 😄
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta shape, resembling little ears, holds the sauce beautifully. If you can’t find it, any small pasta like fusilli or farfalle will work just fine!
Fresh Corn: Sweet corn adds great flavor; if it’s out of season, frozen corn is a perfect substitute. Just thaw it before using!
Bacon: The crispy bits of bacon are essential for deliciousness. Turkey bacon or pancetta could work if you prefer something lighter.
Fresh Herbs: Basil and parsley provide freshness. If you have dried herbs, you can use those in a pinch—just reduce the amount since they’re more concentrated.
Pine Nuts: These add crunch and a nice nutty flavor. If you’re allergic, sunflower seeds or chopped walnuts can be good replacements!
How Do You Make Creamy Pesto and Get the Texture Just Right?
Making creamy pesto is quite easy but needs a few tips for a great texture. Start with fresh basil, garlic, and pine nuts. Use a food processor to blend until finely chopped but not completely smooth. Gradually add olive oil while blending until creamy. For an extra rich texture, consider adding a spoonful of Greek yogurt or mayonnaise. This gives a nice creaminess without overpowering the flavors!
- Blend until it’s that perfect balance of thick and pourable.
- Taste and adjust salt and pepper; a touch of lemon juice can brighten it all up.
Taking time on your pesto will elevate your entire salad, making it one to remember!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
Pasta and Veggies:
- 8 ounces orecchiette pasta (or any small pasta shape)
- 2 cups fresh corn kernels (about 2 ears of corn) or frozen/thawed
- 1 red bell pepper, diced
Bacon:
- 6 slices bacon
Herbs and Nuts:
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1/4 cup fresh parsley
- 1/4 cup pine nuts (plus extra for garnish)
Dressing:
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil (plus extra as needed)
- 1-2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: lemon juice (1 tbsp) for brightness
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare. You’ll spend around 15 minutes cooking the pasta and bacon, and the rest is all about mixing everything together. It’s quick, easy, and super flavorful!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until it’s al dente. Once done, drain it and rinse under cold water to cool it off quickly. Set the pasta aside while you prep the other ingredients.
2. Cook the Bacon:
While the pasta is cooking, grab a large skillet and place the bacon slices in it over medium heat. Cook the bacon until it’s crispy, flipping the slices occasionally. Once crispy, remove the bacon from the skillet and let it drain on paper towels. Don’t forget to save a little bit of the bacon fat left in the skillet—you’ll use that for the corn!
3. Prepare the Corn:
If you’re using fresh corn, cut the kernels off the cob. Using the same skillet with the reserved bacon fat, add the corn kernels and sauté over medium heat for about 3-4 minutes until they start to get a nice golden color. Remove from heat and set aside.
4. Make the Creamy Pesto:
Now, it’s time to make the creamy pesto! In a food processor or blender, combine the basil leaves, parsley, pine nuts, grated Parmesan cheese, minced garlic, and olive oil. Pulse until everything is well blended but still slightly textured. Taste and sprinkle in some salt and pepper. If you prefer it creamier, don’t hesitate to add a bit more olive oil or a spoonful of Greek yogurt!
5. Assemble the Salad:
In a large bowl, mix the cooled pasta, sautéed corn, diced red bell pepper, and crumbled bacon. Drizzle in the creamy pesto and gently toss everything together until it’s well coated. Take a moment to taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice if you’d like a little extra zing!
6. Serve:
Your salad is ready to go! Garnish it with extra fresh basil leaves, pine nuts, and a crack of black pepper. You can serve it right away or let it chill in the fridge for about 30 minutes to meld the flavors. This salad is delicious cold or at room temperature, making it perfect for any occasion!
Enjoy this colorful and flavorful corn pasta salad at your next picnic, potluck, or weeknight dinner! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Pasta?
Absolutely! While orecchiette works beautifully, you can substitute it with any small pasta shapes like rotini, farfalle, or even penne. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
What If I Don’t Have Fresh Corn?
No problem! You can use frozen corn instead. Just thaw it before adding it to the skillet. It’s quick, easy, and saves prep time while still offering delicious flavor and texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may actually deepen as it sits! To enjoy it again, just give it a good stir and add a splash of olive oil if it seems a bit dry.
Can I Make This Salad Vegetarian?
Yes! You can easily make this salad vegetarian by omitting the bacon. For extra flavor, consider adding roasted chickpeas or crunchy toasted nuts for a protein boost, keeping the salad hearty and satisfying!
