Corn Pasta Salad Bacon Pesto

Corn Pasta Salad with Bacon and Creamy Pesto Dressing is the kind of vibrant, crowd-pleasing dish that always gets people talking. Bright corn, crispy bacon, and a tangy creamy pesto dressing come together in under thirty minutes for the ultimate potluck or family gathering salad. Whether you are serving it as a light meal or passing it around as an appetizer at your next BBQ, this easy bowl is pure summer on a plate. I love how the sweet corn pops against the smoky bacon and the herby kick from the pesto makes everyone come back for seconds.

I made this salad for a picnic last Fourth of July when the weather was sweltering and even the pickiest eater went back for seconds. No leftovers always means success in my book.

Ingredients

• Orecchiette pasta: forms the hearty base and its cup shape holds little bites of dressing
• Corn kernels: bring sweetness and juicy texture use fresh off the cob in summer or good quality frozen year-round
• Red bell pepper: adds color crunch and a touch of tang choose bright firm peppers
• Bacon: gives savory crispness use thick-cut for best texture
• Fresh cilantro: sprinkles freshness and herby flavor select vibrant green leaves
• Store-bought or homemade basil pesto: makes the creamy base go for high-quality with visible basil flecks
• Greek yogurt: lightens up the dressing while keeping it creamy look for plain full-fat
• Mayonnaise: brings richness and helps blend everything together I like a real egg-based option
• Fresh lime juice: perks up the flavors and adds zest pick limes that feel heavy for their size
• Salt and pepper: for seasoning always season to taste

Quality ingredients matter so source fresh corn and crisp veggies for the best flavor payoff. If using frozen corn let it thaw and drain well before tossing in.

Step-by-Step Instructions

Cook the Pasta:

Bring a pot of salted water to a rolling boil. Add orecchiette pasta and cook until just al dente typically about ten minutes. Stir occasionally so the pasta cooks evenly. Drain well and set aside.

Make the Salad Dressing:

In a mason jar or small bowl whisk together basil pesto creamy Greek yogurt mayonnaise and freshly squeezed lime juice. The dressing should be creamy and pourable. If too thick thin with a bit more yogurt water or extra lime juice until you reach the right consistency.

Assemble the Salad:

In a large mixing bowl toss together cooked pasta corn kernels diced red bell pepper and chopped cooked bacon. Take time to mix gently so the veggies and bacon are evenly distributed.

Dress and Serve:

Divide the salad into individual bowls. Spoon the pesto dressing over top and toss lightly until everything is coated but not soggy. Finish with a sprinkle of fresh chopped cilantro for bright color and flavor.

I have such a soft spot for bacon in salads. Watching my kids sneak extra crispy bacon bits when we make this together always reminds me how food brings us closer around the table.

Storage Tips

Corn pasta salad tastes great even the next day. Store it refrigerated in an airtight container and keep the dressing separate if possible to prevent sogginess. It will hold for up to three days. If you mix all of it together add a splash of lime juice or more pesto before serving to revive flavors.

Ingredient Substitutions

No orecchiette No problem. Try fusilli bow-tie pasta or even penne. For a lighter dish use turkey bacon or skip bacon altogether for a vegetarian version. If you cannot find cilantro parsley works well too. Both store-bought and homemade pesto shine here just be mindful of the saltiness and adjust seasoning accordingly.

Serving Suggestions

Serve this salad chilled on a hot day or at room temperature for best texture. It pairs beautifully with grilled chicken, steak, or as a side for burgers and BBQ favorites. It is hearty enough for a light dinner especially with extra bacon.

Cultural and Historical Context

Pasta salads like this one often make appearances at American summer gatherings thanks to their portability and endless flavor options. The combination of corn and creamy dressing is a nod to classic Midwest potluck fare while the pesto brings a fresh Italian-inspired twist.

FAQs about Recipes

→ What type of pasta works best?

Short pastas like orecchiette, fusilli, or farfalle hold the dressing and mix-ins well, providing great texture and bite.

→ Can I use frozen or canned corn?

Yes, both work well, but grilling or roasting fresh corn brings extra sweetness and depth to the salad.

→ Is there a substitute for bacon?

Crisped pancetta, turkey bacon, or even toasted nuts provide a satisfying crunch and savory note.

→ How can I make it vegetarian?

Simply omit the bacon or use a plant-based alternative for a meat-free version with the same great taste.

→ What's the best way to store leftovers?

Keep covered in the refrigerator for up to 2 days. Toss well before serving and add a splash of lime juice if needed.

→ Can the dressing be made ahead?

Absolutely—prepare and chill the creamy pesto dressing a day in advance for even deeper flavor.