Corn Pasta Bacon Pesto Salad (Print Version)
# Ingredients:
→ Corn Pasta Salad
01 -
8 oz orecchiette pasta or other short pasta
02 -
1 cup corn kernels, cooked (equivalent to 2 ears of corn)
03 -
1 red bell pepper, diced
04 -
4 slices bacon, cooked and sliced
05 -
Fresh cilantro, chopped
06 -
Salt and pepper to taste
→ Salad Dressing
07 -
⅓ cup basil pesto (store-bought or homemade)
08 -
3 tablespoons Greek yogurt
09 -
2 tablespoons mayonnaise
10 -
2 tablespoons lime juice, freshly squeezed
# Instructions:
01 -
Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the remaining steps.
02 -
In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. If the dressing is too thick, thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or a combination).
03 -
In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped bacon. Mix to combine. Distribute into individual salad bowls. Top with the salad dressing and sprinkle chopped cilantro on top.
# Notes:
01 -
Use cooked corn kernels equivalent to 2 ears of corn (corn on the cob).
02 -
Basil pesto can be store-bought or homemade.
03 -
Orecchiette pasta is recommended, but fusilli or farfalle are good alternatives.