Pesto Corn Pasta Salad with Bacon is a departure from your typical pasta salad and we love it! It’s perfect for summer picnics, potlucks, or as a satisfying side dish for any meal. The combination of creamy pesto, smoky bacon, and tender pasta creates a flavorful and satisfying dish that’s sure to become a favorite.

It’s a deliciously balanced blend of fresh and savory flavors. Its vibrant colors and rich flavors make it a crowd-pleaser that can be enjoyed warm or cold, making it an excellent option for meal prep or last-minute gatherings.

Helpful Tips

Use quality bacon: Opt for thick-cut bacon to ensure it stays crispy and provides a hearty bite. Cook the bacon until it’s nice and crisp, then crumble it into the salad for the best texture and flavor.
Use orecchiette pasta: You might not have used this shape of pasta before, but it’s perfect for this salad so definitely try it! Its shape holds the sauce and it has a very nice chewy texture.
Make fresh pesto: While store-bought pesto can be convenient, making your own fresh pesto will elevate the dish. Use fresh basil, garlic, pine nuts, Parmesan cheese, and good-quality olive oil for a vibrant and aromatic pesto that ties the salad together beautifully.
Grill the corn: For an extra layer of flavor, you can grill the corn before adding it to the salad. The smoky, charred kernels will enhance the overall taste and add a satisfying texture.

Pesto Corn Pasta Salad with Bacon

The combination of creamy pesto, smoky bacon, and tender pasta creates a flavorful and satisfying dish that’s sure to become a favorite.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine American

Servings servings

Calories 497 kcal

Ingredients

6 ounces orecchiette pasta or other short pasta
2 cobs of corn or 1 cup canned corn
1 tablespoon olive oil
Salt and pepper for seasoning the corn
1 small red bell pepper diced
3 slices bacon cooked and chopped
1 lime juiced and zested
Ground black pepper for garnish

For the pesto:

1 ounce fresh basil leaves plus more for garnish
1 ounce Parmesan or Pecorino Romano cheese crumbled or shredded
2 tablespoons pine nuts toasted
4-5 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 clove garlic

Instructions

Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
If using corn on the cob, heat a grill to 400° F. Brush the corn with olive oil, season with salt and pepper. Place the corn on the grill and cook with the lid down for 10-15 minutes, turning the corn regularly. Once tender, remove from grill. Let cool, then cut kernels from the cobs. Try to keep some corn bunches together.
For the pesto, combine basil leaves, parmesan, pine nuts, olive oil, and garlic in a food processor. Process until smooth. Taste and add salt, as necessary.
In a large bowl, combine cooked pasta, corn kernels, bell pepper, and chopped bacon. Stir carefully so as not to break up the corn too much.
Add about half of the pesto to the salad and stir again to incorporate.
Spritz on the lime juice.
Garnish with lime zest, extra pesto, freshly cracked black pepper, and chopped basil.

Nutrition

Calories: 497kcalCarbohydrates: 45gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 16mgSodium: 380mgPotassium: 389mgFiber: 4gSugar: 6gVitamin A: 1461IUVitamin C: 48mgCalcium: 117mgIron: 2mg

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