This Chicken and Corn Pasta Salad is a colorful and tasty dish! With crispy bacon, fresh bell peppers, and a creamy pesto dressing, it’s both filling and fun.
If you’re like me, bacon makes everything better! I love having this salad for lunch or at picnics. It’s easy to make and perfect for sharing with friends and family!
Key Ingredients & Substitutions
Pasta: Orecchiette works great for this salad, but you can use any shape you like! Rotini, fusilli, or even penne are all fantastic options. Just ensure they hold the dressing well!
Chicken: Cooked chicken breast is a classic here. If you’re short on time, shredded rotisserie chicken is a perfect substitute. It’s easy and full of flavor!
Corn: Fresh corn gives a nice crunch and sweetness, but canned or frozen corn can be used in a pinch. Just rinse and thaw frozen corn before cooking.
Bacon: Turkey bacon or pancetta are great substitutes if you’re looking for a lighter option. Both will still deliver wonderful flavor!
Fresh Basil: If you don’t have fresh basil, you could use a teaspoon of dried basil, but fresh really brightens up the dish! Other herbs like parsley or cilantro could work if you prefer.
Pine Nuts: These add a nice crunch, but you can swap them for walnuts or sunflower seeds if needed. Just ensure you toast them lightly to enhance their flavor!
How Do I Perfectly Cook the Pasta for a Salad?
Cooking pasta for a salad needs special attention. You want it to be firm enough to hold up in the dish but not overcooked. Here’s the best way to do it:
- First, boil a large pot of salted water. This will enhance the pasta’s flavor.
- Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta and rinse it under cold water right away. This halts the cooking process and stops it from becoming mushy.
- Let the pasta cool completely before mixing it with the other ingredients so it won’t wilt the vegetables or dressing.
How to Make Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing
Ingredients You’ll Need:
Pasta Salad Base:
- 2 cups pasta (orecchiette or your choice)
- 1 cup cooked chicken breast, sliced
- 1 cup fresh corn kernels (about 2 ears of corn)
- 4 strips of bacon, cooked and crumbled
- 1 red bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts, toasted
Dressing:
- 1/2 cup creamy pesto dressing (store-bought or homemade)
Seasoning:
- Salt and pepper to taste
- Optional: additional basil leaves for garnish
How Much Time Will You Need?
You’ll need about 20 minutes to prepare and cook everything, plus another 30 minutes for the salad to chill in the fridge. That’s a quick and delicious way to enjoy a fresh pasta salad!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by filling a large pot with water and adding a good pinch of salt. Bring the water to a boil. Once boiling, toss in the pasta and cook it according to the package instructions until it’s al dente. Once it’s cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set the pasta aside to cool off.
2. Preparing the Corn:
If you’re using fresh corn, carefully cut the kernels off the cob. Heat a bit of oil in a skillet over medium heat. Add the corn and sauté it for about 2-3 minutes, just until it’s slightly cooked but still crisp. Turn off the heat and let it cool.
3. Cooking the Bacon:
Using the same skillet, cook the bacon until it’s nice and crispy. Once done, remove it from the skillet, crumble the bacon, and set it aside. This will add a lovely crunch to your salad!
4. Combining the Ingredients:
In a large mixing bowl, combine your cooked pasta, the sautéed corn, crumbled bacon, diced red bell pepper, and chopped basil. It’s starting to come together beautifully!
5. Dressing the Salad:
Add the creamy pesto dressing to your pasta mixture. Toss everything gently until it’s well-coated. Taste your salad and season it with salt and pepper according to your preference.
6. Serving the Salad:
Transfer the salad to a lovely serving bowl or platter. If you like, garnish the top with additional basil leaves and some toasted pine nuts for an extra touch of flavor and presentation.
7. Chilling and Enjoying:
For the best flavor, pop the salad in the refrigerator and let it chill for about 30 minutes before serving. This will enhance the flavors nicely. Then grab a fork, and enjoy your delicious Chicken and Corn Pasta Salad!
Can I Use Canned or Frozen Corn Instead of Fresh Corn?
Absolutely! If you don’t have fresh corn on hand, canned or frozen corn can be great substitutes. For canned corn, simply drain it well before adding it to the salad. If using frozen corn, thaw it quickly in warm water or sauté it in a bit of oil for about 2-3 minutes until heated through.
Can I Substitute the Pasta with a Different Type?
Yes, you can use any pasta shape you prefer! Short pasta, like rotini or fusilli, works well too. Just be sure to cook it according to the package instructions for the best texture. Whole wheat or gluten-free pasta are also good options!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will blend nicely as it sits! If the salad becomes a little dry, you can add a splash of additional creamy pesto dressing when you reheat or serve it again.
Can I Make This Salad Vegetarian?
Yes! To make this salad vegetarian, simply omit the bacon and use vegetable broth or oil for sautéing the corn. You might also want to add some extra veggies like cherry tomatoes or cucumber for added flavor and texture!
