Pesto Corn Pasta Salad with Bacon
Pesto Corn Pasta Salad with Bacon combines creamy pesto, smoky bacon, and tender pasta creates a flavorful and satisfying dish that’s sure to become a favorite.
Servings: 4 Servings
Calories: 497kcal
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.
Video
Notes
- Use 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 497kcal | Carbohydrates: 45g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 380mg | Potassium: 389mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1461IU | Vitamin C: 48mg | Calcium: 117mg | Iron: 2mg