Go Back
–+ servings
Corn Pasta Salad

Creamy Corn Pasta Salad That Breezes Through Summer Days

No ratings yet
This Creamy Corn Pasta Salad is a quick-prep delight perfect for summer gatherings, featuring sweet corn, crispy bacon, and a creamy pesto dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Orecchiette pasta Can substitute with fusilli or farfalle.
For the Salad
  • 1 cup Corn kernels Fresh, cooked, or canned.
  • 1 Red bell pepper Diced; can swap with yellow or orange bell peppers.
  • 4 slices Bacon Cooked and sliced; substitute with smoked paprika for vegetarian option.
  • 1/4 cup Fresh cilantro Chopped; can replace with parsley or omit.
For the Dressing
  • 1/3 cup Basil pesto Store-bought or homemade.
  • 3 tablespoons Greek yogurt Can replace with sour cream or plant-based yogurt.
  • 2 tablespoons Mayonnaise Vegan mayo works for dairy-free.
  • 2 tablespoons Lime juice Can use lemon juice.
Seasoning
  • Salt To taste.
  • Pepper To taste.

Equipment

  • large pot
  • colander
  • medium mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.
  2. In a medium bowl, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk until smooth.
  3. In a large bowl, combine cooked pasta, corn, red bell pepper, and bacon. Toss together gently to mix.
  4. Pour dressing over the salad and fold to coat all ingredients.
  5. Serve immediately or chill for 10-15 minutes before serving. Garnish with cilantro.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the fridge for up to 3 days. Not recommended for freezing.

Tried this recipe?

Let us know how it was!