Corn Pasta with Bacon Pesto

This corn pasta salad combines fresh summer flavors with smoky bacon and a creamy pesto dressing that transforms ordinary ingredients into something extraordinary. The bright sweetness of corn perfectly balances the savory bacon, while the homemade pesto dressing ties everything together in a dish that disappears fast at any gathering.

I first made this salad for a neighborhood block party, and it was the first dish completely emptied. Now I keep the ingredients on hand year-round because my teenage son asks for it weekly, especially after soccer practice.

Ingredients

• Orecchiette pasta: small ear-shaped pasta that holds the dressing beautifully in its little cups
• Fresh corn kernels: adds natural sweetness and a satisfying pop with each bite
• Red bell pepper: provides vibrant color and vitamin C
• Bacon: adds smoky depth and makes everything irresistible
• Fresh cilantro: brightens the dish with its distinctive herbal notes
• Basil pesto: forms the flavor foundation of the dressing
• Greek yogurt: gives creaminess with less fat than using all mayonnaise
• Mayonnaise: adds richness and helps emulsify the dressing
• Fresh lime juice: balances the creaminess with necessary acidity

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the orecchiette and cook until al dente according to package directions usually 9-11 minutes. The pasta should retain a slight firmness when bitten. Drain thoroughly but do not rinse to help the dressing adhere better.

Prepare the Corn:

If using fresh corn on the cob cut the kernels off by standing the cob upright and slicing downward with a sharp knife. For frozen corn simply thaw and pat dry with paper towels to remove excess moisture. Either way ensures the corn maintains its sweet flavor and pleasant texture without watering down the salad.

Create the Dressing:

Combine the basil pesto Greek yogurt mayonnaise and freshly squeezed lime juice in a mason jar or small bowl. Whisk vigorously until smooth and fully incorporated. The dressing should coat the back of a spoon but still flow easily. Adjust thickness with additional yogurt or a splash of water if needed.

Assemble the Salad:

In a large mixing bowl combine the cooked pasta corn kernels diced red pepper and chopped bacon. Gently fold the ingredients together to distribute evenly without breaking the pasta. The warm pasta will slightly absorb the flavors of the other ingredients creating a cohesive dish.

Dress and Garnish:

Pour the creamy pesto dressing over the pasta mixture while still slightly warm for better absorption. Toss gently until every piece is lightly coated. Finish with a generous sprinkle of fresh chopped cilantro which adds both color and a flavor contrast to the rich dressing.

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The first time I made this salad I accidentally added twice the amount of bacon called for. What seemed like a disaster turned into our favorite version of the recipe. My daughter now helps me cook the bacon extra crispy just the way we like it and insists we always make the recipe with the double bacon upgrade.

Make-Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and refrigerate it covered. If making ahead reserve about a quarter of the dressing to refresh the salad just before serving as the pasta tends to absorb liquid while sitting. Give everything a gentle toss and add the fresh cilantro right before serving for the brightest flavor and appearance.

Easy Variations

This recipe welcomes customization based on what you have available. Swap the red bell pepper for yellow or orange peppers for a different color profile. Cherry tomatoes halved can add juicy bursts of flavor. For a protein boost add diced grilled chicken or shrimp. Vegetarians can replace the bacon with smoky roasted chickpeas or sun-dried tomatoes for that umami element. The recipe still works beautifully with these adaptations.

Serving Suggestions

Serve this pasta salad alongside grilled meats for a complete summer meal. It pairs particularly well with grilled chicken lemon garlic shrimp or even a simple flank steak. For a lighter option serve smaller portions on butter lettuce cups as an elegant starter. This versatile dish bridges the gap between casual backyard barbecues and more formal dinner parties with equal success.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Orecchiette, fusilli, or farfalle are great choices due to their ability to hold the dressing and ingredients well.

→ Can I make the salad dressing ahead of time?

Yes, the basil pesto dressing can be prepared 1-2 days ahead and stored in the refrigerator.

→ How do I adjust the thickness of the dressing?

If the dressing is too thick, thin it with extra lime juice, lemon juice, water, or Greek yogurt as desired.

→ What can I use instead of bacon?

For a vegetarian option, you can replace bacon with roasted chickpeas or toasted pine nuts for a crunchy alternative.

→ Can this salad be served warm?

While it's typically served cold, you can enjoy it slightly warm by combining freshly cooked pasta with the dressing and other ingredients.