Easy Corn Pasta Salad with Bacon and Creamy Pesto

Key Ingredients & Substitutions

Pasta: I recommend using orecchiette for its fun shape that holds the sauce well. However, any small pasta like fusilli, rotini, or even small shells will work great if that’s what you have on hand.

Corn: Fresh corn brings a sweet crunch, but you can easily use frozen corn if fresh isn’t available. Just make sure to thaw it and drain it well so your salad doesn’t get soggy.

Bacon: I love crispy bacon in this salad for its smoky flavor. If you want a healthier option, turkey bacon or even crispy chickpeas can be tasty substitutes.

Fresh Basil: Fresh basil is essential for that vibrant flavor in the pesto. If fresh basil isn’t part of your pantry, try using spinach with a bit of dried basil, although the taste will be different.

Pine Nuts: While pine nuts add a lovely richness, walnuts or sunflower seeds are good, budget-friendly alternatives. They will still give you that nutty flavor in the salad!

How Do You Make the Creamy Pesto Smooth?

The creamy pesto can make or break this salad, so it’s important to get it right! Here’s how to ensure it turns out perfectly smooth:

• Pulse the dry ingredients first: Start by processing the basil, pine nuts, Parmesan, garlic, salt, and pepper together until they are finely chopped.
• Add oil slowly: With the food processor running, gradually drizzle in the olive oil. This helps to emulsify the sauce, creating a creamy texture.
• Incorporate cream/yogurt: After achieving a smooth consistency, mix in cream or Greek yogurt until blended. Taste and adjust seasoning as needed.

Using a food processor is crucial for this step, as it helps blend everything evenly. Enjoy your creamy pesto in the salad, bringing it all together deliciously!

Easy Corn Pasta Salad with Bacon and Creamy Pesto

Ingredients You’ll Need:

For the Salad:

• 8 oz orecchiette or small pasta of choice
• 2 ears fresh corn, kernels removed (or about 1 ½ cups frozen corn)
• 6 slices bacon, chopped
• 1 red bell pepper, diced
• 1/4 cup fresh basil leaves, roughly chopped
• Salt and freshly ground black pepper, to taste

For the Creamy Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (plus extra for garnish)
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup olive oil
• 1-2 cloves garlic, minced
• 2 tablespoons cream or Greek yogurt (for creaminess)
• Salt and pepper, to taste

How Much Time Will You Need?

This pasta salad takes about 30 minutes to prepare. With all the chopping, cooking, and assembling, it’s a quick dish that delivers fantastic flavors. Plus, if you chill it for about an hour, the flavors will meld beautifully!

Step-by-Step Instructions:

1. Cook the Pasta:

Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente, which usually takes around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside for later.

2. Prepare the Corn:

If you’re using fresh corn, bring a small pot of water to a boil. Add the corn kernels and blanch for about 2-3 minutes until they are just tender. Drain the corn and let it cool slightly. If you’re using frozen corn, thaw it and drain any excess water.

3. Cook the Bacon:

Next, heat a large skillet over medium heat. Add the chopped bacon and cook it until crispy, about 5-7 minutes. Once crispy, remove the bacon with a slotted spoon and drain it on paper towels. Leave a little bit of the bacon fat in the skillet for added flavor!

4. Sauté Bell Peppers and Corn:

In the same skillet with the leftover bacon fat, add the diced red bell pepper and cooked corn. Sauté them over medium heat for about 3-4 minutes until they are slightly caramelized and tender. Once done, remove from heat and set aside.

5. Make the Creamy Pesto:

Grab your food processor and add the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, salt, and pepper. Pulse the mixture a few times to combine everything. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Finally, transfer the mixture to a bowl and stir in the cream or Greek yogurt to add creaminess.

6. Combine the Salad:

In a large bowl, combine the cooked pasta, sautéed corn and red pepper, crispy bacon, and roughly chopped fresh basil. Gently mix everything together.

7. Dress the Salad:

Now it’s time to add the creamy pesto! Drizzle it over the pasta salad and toss everything gently to ensure each bite is well-coated.

8. Season:

Taste your salad and add salt and pepper as needed. Don’t be shy; seasoning can really bring out the flavors!

9. Serve:

Serve your delicious pasta salad right away, garnished with extra pine nuts and basil leaves if you like. Alternatively, you can chill the salad in the fridge for about an hour to let the flavors meld together beautifully.

Enjoy your delightful Easy Corn Pasta Salad with Bacon and Creamy Pesto!

FAQ for Easy Corn Pasta Salad with Bacon and Creamy Pesto

Can I Make This Recipe Vegetarian?

Absolutely! To make this salad vegetarian, simply omit the bacon or replace it with crispy roasted chickpeas for added texture. You can also add more veggies like zucchini or cherry tomatoes for extra flavor.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the pasta from getting mushy, make sure to mix the creamy pesto gently when serving again.

Can I Use Other Types of Pasta?

Yes, you can use any small pasta shape you enjoy! Fusilli, rotini, or even elbow macaroni will work well in this salad. Just adjust the cooking time based on the pasta you choose.

What Can I Substitute for Pine Nuts?

If you don’t have pine nuts, don’t worry! You can substitute them with walnuts, almonds, or sunflower seeds. Each option brings a unique flavor and texture to the pesto while still being delicious.