Corn Pasta with Bacon Pesto

This colorful corn pasta salad combines the sweetness of fresh corn with savory bacon and a creamy pesto dressing that ties everything together beautifully. It has become my go-to recipe for summer gatherings where I need something that can sit out for a while yet still taste amazing with each bite.

I first made this pasta salad for a neighborhood potluck and came home with an empty bowl and multiple requests for the recipe. Now it's my signature dish that friends specifically ask me to bring to summer barbecues.

Ingredients

• Orecchiette pasta: perfect for catching the creamy dressing in its little cup shapes
• Fresh corn kernels: add a sweet pop in every bite try using grilled corn for extra flavor
• Red bell pepper: provides vibrant color and a crisp texture
• Bacon: adds smoky saltiness that balances the sweet corn
• Fresh cilantro: brings brightness and a fresh finish
• Basil pesto: forms the flavorful base of the dressing use homemade for best results
• Greek yogurt: adds creaminess with less fat than using all mayonnaise
• Mayonnaise: creates richness that brings the dressing together
• Fresh lime juice: cuts through the richness with bright 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 according to package directions until al dente usually about 9 minutes. Be sure not to overcook as you want the pasta to maintain its shape and slight chew in the cold salad. Drain thoroughly and rinse with cold water to stop the cooking process.

Prepare the dressing:

In a medium bowl whisk together the basil pesto Greek yogurt mayonnaise and freshly squeezed lime juice until smooth and well combined. The dressing should have a pourable consistency but still be thick enough to coat the pasta. If too thick add small amounts of water or extra lime juice until you reach the desired consistency.

Combine the salad ingredients:

In a large serving bowl gently toss together the cooled pasta corn kernels diced red bell pepper and chopped bacon. The warm ingredients will slightly wilt any greens creating the perfect texture. Make sure to distribute all components evenly throughout the salad.

Dress and garnish:

Pour about three quarters of the creamy pesto dressing over the salad and gently fold to coat all ingredients. Reserve the remaining dressing to add just before serving if needed. Sprinkle generously with fresh chopped cilantro and season with salt and freshly ground black pepper to taste.

Pin

The sweet corn is truly the star of this dish. I discovered this recipe during summer when our local farmers market had the most incredible fresh corn. The natural sweetness paired with the salty bacon creates such a wonderful contrast that even my picky nephew went back for seconds.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have available. Try adding cherry tomatoes for extra juiciness halved grape tomatoes work beautifully and add a pop of color. Avocado chunks bring creaminess that complements the dressing perfectly. For a protein boost consider adding grilled chicken or shrimp to transform this side dish into a complete meal.

Pin

Storage Tips

The pasta salad will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify and meld together beautifully after a day of chilling. If you notice the salad has absorbed much of the dressing reserve a small portion of the dressing separately and refresh the salad just before serving. Allow the salad to sit at room temperature for about 15 minutes before serving from the refrigerator as the flavors become more pronounced when not ice cold.

Perfect Pairings

This versatile pasta salad works wonderfully alongside grilled meats particularly chicken or steak. It also pairs beautifully with simple sandwiches for a lunch spread or can stand alone as a light meal. For a complete summer feast serve it with grilled vegetables fruit salad and crusty bread. The bright flavors complement almost anything from the grill making it the ideal barbecue companion.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes! This pasta salad can be made up to 24 hours in advance. Store the dressing separately and toss with the pasta mixture just before serving to maintain optimal texture and freshness.

→ What can I substitute for the Greek yogurt in the dressing?

Sour cream works perfectly as a substitute for Greek yogurt. For a dairy-free alternative, try using a plant-based yogurt, though the flavor profile will be slightly different.

→ Is this dish served hot or cold?

This dish is typically served cold or at room temperature, making it perfect for picnics and potlucks. However, it can also be enjoyed warm if preferred, especially as a main dish.

→ Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works well in this dish. Simply thaw and drain thoroughly before adding to the pasta. In winter months when fresh corn isn't available, frozen corn is an excellent alternative.

→ How can I make this dish vegetarian?

To make this dish vegetarian, simply omit the bacon or substitute it with plant-based bacon alternatives. You could also add smoked paprika for a hint of that smoky flavor, or include additional vegetables like cherry tomatoes or cucumbers for extra texture.

→ What other pasta shapes work well for this dish?

While orecchiette pasta is recommended, other short pasta shapes like fusilli (spiral), farfalle (bow-tie), penne, or rotini work wonderfully. The key is choosing a pasta shape that can hold the creamy dressing and mix well with the corn and bacon pieces.