This colorful corn pasta salad is a fun mix of sweet corn, crispy bacon, and creamy pesto. It’s a perfect side dish for summer picnics or a quick lunch at home!
Add a sprinkle of cheese on top, and you’ve got a dish that’s as tasty as it is pretty. I love how easy it is to whip up—just cook the pasta, mix in the goodies, and enjoy!
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta shape looks like little ears and holds the sauce well. You can substitute any small pasta like fusilli, farfalle, or elbow macaroni if you prefer.
Fresh Corn: Fresh corn gives the salad a sweet crunch, but if it’s not in season, frozen corn works just as well. Just thaw it beforehand!
Bacon: Bacon adds a savory element, but you could use turkey bacon or a plant-based version for a lighter or vegetarian option.
Pine Nuts: These are great for that nutty flavor, but if you’re allergic or don’t have any, you can swap them with sunflower seeds or chopped walnuts for similar texture.
Parmesan Cheese: A classic cheese choice, but you can use Pecorino Romano or nutritional yeast for a dairy-free version.
How Do I Make the Best Creamy Pesto?
Making creamy pesto might seem tricky, but it’s really straightforward! The key is to balance the flavors and achieve a smooth texture.
- Start with fresh basil as your base. It makes everything tastier! The more packed the leaves, the more flavor.
- Blend the basil with pine nuts and garlic first. This breaks them down evenly.
- Slowly add olive oil while blending to create that creamy consistency. If it’s too thick, don’t hesitate to add more oil or a splash of water.
- Lastly, fold in grated Parmesan and adjust with salt and pepper. Taste as you go to get it just right!
Now, you’re all set for a delightful, easy corn pasta salad that everyone will love at your next get-together!
Easy Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 8 oz (about 2 cups) orecchiette pasta (or any bite-sized pasta)
- 3 ears fresh corn, kernels cut off (or 1 1/2 cups frozen corn, thawed)
- 6 slices bacon
- 1 red bell pepper, diced
For the Creamy Pesto:
- 1/2 cup fresh basil leaves, packed
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts (plus extra for garnish if desired)
- 1 garlic clove
- 1/3 cup olive oil (plus extra as needed)
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This delightful pasta salad takes about 30 minutes to prepare, allowing you time to cook the pasta, crispy bacon, and make the creamy pesto. Just a short cooling time, and you’re ready to go!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set aside.
2. Cook the Bacon:
While the pasta is cooking, heat a large skillet over medium heat. Cook the bacon slices until they’re nice and crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain any excess fat. Let it cool for a moment, then chop it into bite-sized pieces.
3. Prepare the Corn:
Using the same skillet with the remaining bacon fat, add the corn kernels. Cook for about 4-5 minutes, stirring occasionally until the corn is slightly charred and tender. Remove from heat and set aside.
4. Make the Creamy Pesto:
In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic clove, lemon juice, and olive oil. Blend everything until it’s smooth and creamy. If the pesto is too thick, you can add a little more olive oil until it reaches your desired consistency. Add salt and pepper to taste.
5. Combine the Salad:
In a large serving bowl, mix together the cooked pasta, sautéed corn, diced red bell pepper, and chopped bacon. Drizzle the freshly made creamy pesto over the top and gently toss everything together until it’s well combined and coated.
6. Season and Serve:
Taste your pasta salad and adjust the seasoning with extra salt and pepper if needed. If you like, you can garnish with extra pine nuts, fresh basil, or chopped parsley for a colorful touch.
7. Enjoy!
This pasta salad can be served chilled or at room temperature, making it a versatile dish for any occasion. Enjoy the sweet corn, savory bacon, and creamy pesto flavors in every bite!
Perfect for picnics, barbecues, or a quick family meal, this Easy Corn Pasta Salad is sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While orecchiette is a great choice, you can substitute any small pasta like fusilli, rotini, or penne. Just adjust the cooking time according to the pasta you choose.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the bacon. You can replace it with toasted chickpeas or add more vegetables like zucchini or mushrooms for added flavor and texture.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad ahead of time! Just make sure to store it in an airtight container in the refrigerator. It’s best enjoyed within 2 days. You can toss in the pesto just before serving for maximum freshness.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, add a little extra olive oil to refresh the creamy pesto if it thickens after refrigeration. Give it a quick toss before enjoying!
