Corn Pasta Salad Bacon Pesto (Printable Version)
Orecchiette, crisp bacon, fresh corn, and herby pesto create a vibrant pasta dish ideal for sharing.
# What You'll Need:
→ Pasta Salad
01 -
225 g orecchiette pasta or other short pasta
02 -
160 g cooked corn kernels
03 -
1 red bell pepper, diced
04 -
4 slices bacon, cooked and sliced
05 -
Fresh cilantro, chopped
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Creamy Pesto Dressing
08 -
80 ml basil pesto (store-bought or homemade)
09 -
45 g Greek yogurt
10 -
30 g mayonnaise
11 -
30 ml freshly squeezed lime juice
# Step-by-Step Guide:
01 -
Bring a large pot of water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly.
02 -
In a mason jar or small bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice until fully combined. Adjust consistency with a little extra Greek yogurt, a small amount of water, or more citrus juice if needed.
03 -
In a large mixing bowl, combine cooked pasta, corn kernels, diced red bell pepper, and sliced cooked bacon. Gently mix to distribute ingredients evenly.
04 -
Distribute the pasta salad into individual serving bowls. Drizzle with creamy pesto dressing and garnish generously with chopped fresh cilantro.
# Additional Notes:
01 -
Use freshly cooked corn sliced from two ears for the sweetest flavor, or substitute with high-quality frozen kernels if fresh is unavailable.
02 -
Orecchiette, fusilli, or farfalle all provide a great texture for holding the dressing and mix-ins.