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.
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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