Corn Pasta with Bacon Pesto (Printable Version)
Delightful pasta dish combining sweet corn, red peppers, crispy bacon and homemade creamy pesto dressing ready in just 30 minutes.
# Ingredients:
→ Corn pasta salad
01 -
8 oz orecchiette pasta or other short pasta
02 -
1 cup cooked corn kernels
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
# Steps:
01 -
Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.
02 -
Whisk together basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice in a mason jar. If the dressing is too thick, thin it out by adding small amounts of Greek yogurt, water, or extra lime juice or lemon juice.
03 -
Combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon in a large bowl. Mix to combine. Distribute into individual salad bowls and top with the salad dressing. Sprinkle chopped fresh cilantro on top.
# Notes:
01 -
Use orecchiette pasta, or substitutes like fusilli or farfalle if unavailable.
02 -
One cup of cooked corn kernels equals the yield of two ears of corn on the cob.
03 -
Store-bought or homemade basil pesto works equally well for the dressing.