This creamy corn pasta salad is a colorful mix of sweet corn, crispy bacon, and vibrant bell peppers. It’s a perfect side dish that everyone will love!
I mean, who can resist the crunchy bacon bits in here? I always make extra just in case… you know, for quality control! 😉 This salad is also super easy to whip up, making it a go-to for any gathering.
Ingredients & Substitutions
Pasta: I love using orecchiette for its unique shape that holds onto the dressing well. If you can’t find it, small shells or even rotini would work nicely too!
Corn: Fresh corn makes a big difference, but frozen corn is perfectly fine when fresh isn’t available. Be sure to thaw it completely before mixing in.
Bacon: I recommend using thick-cut bacon for extra crunch. If you’re looking for a healthier option, turkey bacon or even crispy tofu can be great substitutes.
Bell Pepper: Red bell pepper gives a lovely sweetness. However, yellow or orange bell peppers are tasty alternatives if you prefer a different flavor.
Pine Nuts: These add a nice crunch, but feel free to swap them with slivered almonds or sunflower seeds if you’re avoiding nuts.
Dressing: If you’re looking for a lighter option, substitute Greek yogurt for sour cream. You can also try a dairy-free mayo for a vegan version.
How Do You Make Sure Your Pasta Salad is Creamy and Flavorful?
To keep this pasta salad creamy and flavorful, the dressing is key! Here’s how to do it right:
- Mix the mayo and sour cream (or Greek yogurt) until smooth before adding the pesto.
- Use fresh lemon juice to brighten up the flavors; don’t skip this step!
- Season the dressing with salt and pepper before combining it with the salad. This ensures even flavor distribution.
- Let the salad chill for at least 30 minutes before serving. This helps the flavors meld and enhances the overall taste!
Trust me, these tips will make your creamy corn pasta salad a hit every time!
How to Make Creamy Corn Pasta Salad with Bacon and Bell Pepper
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked orecchiette or small pasta shells
- 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn, thawed)
- 6 slices bacon, cooked crisp and chopped
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup pine nuts (optional)
- Salt and freshly ground black pepper, to taste
For the Creamy Pesto Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup prepared basil pesto
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This delicious pasta salad will take about 15 minutes to prepare and around 30 minutes to chill in the refrigerator. A quick and easy dish perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta, and cook according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside for later.
2. Prepare the Corn:
If you’re using fresh corn, bring another pot of water to a boil. Add in the corn ears and cook for about 3-4 minutes until they’re tender. Once cooked, drain the corn and carefully cut the kernels off the cob. If you’re opting for frozen corn, just make sure it’s fully thawed before adding it to the salad.
3. Cook the Bacon:
In a skillet over medium heat, cook the bacon slices until they’re crispy. Once they’re nice and crunchy, drain them on paper towels to remove excess grease, then chop them into bite-sized pieces.
4. Make the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, basil pesto, lemon juice, minced garlic, and a pinch of salt and pepper until the mixture is smooth and creamy.
5. Combine the Salad:
In a large mixing bowl, combine the cooked pasta, corn kernels, crispy bacon, diced red bell pepper, chopped basil, parsley, and pine nuts if you’re using them. Mix everything together gently to ensure it’s well combined.
6. Add the Dressing:
Pour the creamy pesto dressing over the salad and toss everything gently until all the ingredients are evenly coated.
7. Season and Serve:
Finally, taste your salad and adjust the salt and pepper if needed. For an extra touch, you can garnish with fresh herbs or a drizzle of pesto before serving. It’s best if you let it chill in the fridge for at least 30 minutes to allow the flavors to meld together!
Enjoy this colorful, creamy pasta salad as a perfect summer side dish or a tasty picnic treat!
FAQ for Creamy Corn Pasta Salad with Bacon and Bell Pepper
Can I Use Different Types of Pasta for This Salad?
Absolutely! While orecchiette or small shells work great, any pasta shape like rotini, penne, or fusilli will do just fine. Just make sure to cook it al dente for the best texture.
How Can I Store Leftovers of This Pasta Salad?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. To refresh the salad, you may want to add a little extra dressing before serving, as it can absorb moisture when stored.
Can I Make This Recipe Vegan or Dairy-Free?
Yes! You can easily make this pasta salad vegan by using dairy-free mayonnaise and yogurt, and substituting bacon with crispy tofu or tempeh. The salad will still be delicious and creamy!
What Other Add-Ins Can I Include?
Feel free to customize your pasta salad! Chopped cherry tomatoes, cucumbers, or even avocado would add great flavor and texture. You can also experiment with different herbs, such as cilantro or dill, to switch up the taste.
