This easy chicken and corn pasta salad is packed with yummy flavors! The creamy pesto dressing and crispy bacon make every bite special. Plus, it comes together in no time!
I love how this salad is perfect for lunch or a quick dinner. You can even make it ahead of time! Just keep it in the fridge, and you’ll have a tasty meal ready to enjoy later!
Key Ingredients & Substitutions
Pasta: Orecchiette is lovely for this salad because it holds onto the dressing well. You could substitute it with bowtie, penne, or fusilli if those are easier to find.
Chicken: Boneless, skinless chicken breasts are defined as easy here, but feel free to use rotisserie chicken for more flavor and convenience. Just shred it and toss it in!
Bacon: I love adding real crispy bacon for that smoky crunch. If you’re looking for a healthier option, turkey bacon or even crispy chickpeas can add a nice touch.
Corn: Fresh corn is super sweet and delicious in this salad, but frozen corn works well too! Just make sure to thaw it before using.
Creamy Dressing: The pesto dressing brings everything together. If you need a dairy-free option, swap out the mayonnaise for tahini or a silken tofu blend for a creamy texture.
How Do I Make the Best Creamy Pesto Dressing?
The creamy pesto dressing is key to this salad and super simple to make! Just follow these steps:
- In a food processor or blender, add the fresh basil leaves.
- Next, add the toasted pine nuts, grated Parmesan cheese, and minced garlic.
- Pour in the mayo or Greek yogurt, olive oil, and a splash of lemon juice.
- Blend until everything is smooth. Stop to scrape down the sides if needed.
- Season with salt and pepper to taste for that perfect balance.
Feel free to adjust the ingredients to your liking—more garlic for a punch, or less cheese if you prefer! This dressing is versatile and can really amp up other salads too.
Easy Chicken and Corn Pasta Salad with Creamy Pesto and Bacon
Ingredients You’ll Need:
Main Ingredients:
- 8 oz orecchiette pasta (or your favorite small pasta)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 4 slices bacon
- 2 cups fresh or frozen corn kernels (If fresh, use from about 2 ears)
- 1 red bell pepper, diced
- 1/4 cup finely chopped fresh parsley
- Fresh basil leaves, for garnish (optional)
For the Creamy Pesto Dressing:
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts (lightly toasted)
- 1/3 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 cup mayonnaise or Greek yogurt (for a lighter option)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation and cooking time. After it’s made, you can chill it for an hour to let the flavors blend beautifully, making it even tastier. In about 30 minutes, you’ll have a delicious salad ready to go!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s bubbling, add the orecchiette pasta and cook according to the package directions until it’s al dente. Drain the pasta and quickly rinse it under cold water to stop the cooking. Set it aside to cool.
2. Prepare the Chicken:
Season the chicken breasts with salt and pepper for a flavor boost. In a skillet, heat the olive oil over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until it’s golden brown and cooked through. Once done, take the chicken out of the skillet and let it rest for a few minutes before slicing it into strips.
3. Cook the Bacon:
In the same skillet used for the chicken, add the bacon strips. Cook them until they are crispy. Once crispy, remove them from the skillet and drain on paper towels. After they cool down, crumble the bacon into small pieces.
4. Sauté the Corn:
Using the tasty bacon drippings (or a new pan if you prefer), sauté the corn kernels for about 3-5 minutes until they are slightly charred and tender. Take the pan off the heat and set it aside.
5. Make the Creamy Pesto Dressing:
In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, grated Parmesan, minced garlic, mayonnaise (or Greek yogurt), olive oil, and lemon juice. Blend the ingredients until smooth and creamy. Don’t forget to taste it and add salt and pepper as needed!
6. Assemble the Pasta Salad:
In a large mixing bowl, combine the cooled pasta, sautéed corn, crumbled bacon, diced red bell pepper, and fresh parsley. Toss everything gently to mix it all together.
7. Add the Chicken and Dressing:
Top the salad with the sliced chicken and then drizzle the creamy pesto dressing over the top. Give it another gentle toss to coat everything evenly.
8. Garnish and Serve:
If you’d like, scatter fresh basil leaves on top for a beautiful finish. You can serve the salad immediately or pop it into the fridge for about an hour to let the flavors meld. This salad is fantastic both chilled and at room temperature!
This vibrant pasta salad combines savory chicken, sweet corn, crunchy bacon, and the bright herbal flavor of pesto in a creamy dressing. Perfect for lunch, picnics, or a light dinner!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Recipe?
Absolutely! Shredded rotisserie chicken or any leftover cooked chicken works perfectly in this salad. Just add it in with the other ingredients, and you’re good to go!
What Can I Substitute for Pine Nuts?
If pine nuts are not available, you can use walnuts, almonds, or even sunflower seeds as a substitute for the dressing. Just toast them lightly for added flavor!
How Long Will This Pasta Salad Last in the Fridge?
This salad will stay fresh in an airtight container in the fridge for up to 3 days. Just give it a good toss before serving, as some of the dressing may settle at the bottom.
Can I Make This Pasta Salad Vegetarian?
Yes! You can easily make it vegetarian by omitting the chicken and bacon. You might want to add some extra veggies like chopped cucumbers or cherry tomatoes for added flavor and crunch!
