Pasta Salad in Pesto Sauce: Featuring Bacon & Corn!

Dive into the vibrant flavors of our pasta salad, a delightful blend of crisp bacon, sweet corn, and tangy cherry tomatoes, all brought together with a unique pesto-based dressing. This isn’t your ordinary pasta salad – our dressing boasts a creamy combination of traditional pesto, velvety Greek yogurt, and a touch of mayonnaise, ensuring each bite is a symphony of textures and flavors.

And here’s a little chef’s tip: roasting the cherry tomatoes beforehand amplifies their sweetness, making them a perfect complement to the rich dressing, but for those in a rush, fresh tomatoes or even bell peppers do the trick beautifully. Ready to whip up a bowl of this culinary magic? Read on!

But first, watch this video with the recipe for my pasta salad with bacon and corn:

PASTA SALAD INGREDIENTS

• Pasta: I chose farfalle, but you can use any small pasta you like. It’s what gives the salad its body and filling nature.
• Bacon: For a tasty crunch and rich flavor.
• Cherry Tomatoes: Use them fresh, roasted, or sautéed. Or replace them with red bell peppers if you prefer.
• Corn: I used two cobs to add a sweet touch.
• Fresh Parsley: Chopped fine for a fresh taste and nice color.
• Sauce: The heart and soul of the salad. Made from pesto (store-bought or homemade), mayo, Greek yogurt, and lemon juice. Add some chopped garlic if you want an extra flavor kick.

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STEP-BY-STEP INSTRUCTIONS

STEP 1.

First, decide whether you want to use roasted tomatoes, pan-fried tomatoes, or fresh ones for your salad. If you opt for roasted, start your salad preparation with this step. Preheat your oven to 220°C (425°F). Halve the cherry tomatoes and mix them with olive oil. In a baking dish or on a baking sheet lined with parchment paper, spread out the tomatoes (ensure they are in a single layer for even roasting). Bake for about 30 minutes, or a bit less if you don’t want the tomatoes too browned.

STEP 2.

Now, cook the corn. Start by removing the husks and silk from the corn cobs. If you want, you can also cut the cobs in half to make them easier to eat or if you have limited space in the pot. In a large pot, bring plenty of water to a boil. You can add some salt to the water. Once the water starts boiling, gently drop the corn into the pot. Cook the corn for about 10 – 15 minutes. When the corn is ready, carefully remove it from the water. Holding the cob at the top, use a sharp knife to gently slice along the cob, getting close to the center of the cob but trying not to cut into the cob itself. You should be able to remove the kernels in long strips. Rotate the cob and continue until you’ve removed all the kernels. If some kernels are still attached, gently separate them using the knife or your hands.

STEP 3.

And now, fry the bacon. How to Fry Bacon Slices:

1. Preheat a frying pan over medium heat.
2. Add bacon slices, ensuring they don’t overlap.
3. Cook for 3-5 minutes on one side until it starts to turn golden brown.
4. Flip the slices and cook for an additional 2-4 minutes or until crispy.
5. Remove from the pan and place on paper towels to drain excess grease.
6. Cut the bacon into small pieces. The size is up to you.

STEP 4.

In the meantime, cook the pasta, preferably al dente. Boil the pasta in salted water. After cooking, drain well and transfer to a bowl where the salad will be made. To the bowl, add cooked corn, crispy bacon cut into small pieces, finely chopped parsley, and halved cherry tomatoes (roasted, pan-fried, or fresh). You can replace the cherry tomatoes with bell pepper cut into small pieces, or add the bell pepper to your salad.

STEP 5.

Prepare the salad dressing. In a bowl, mix your favorite pesto (homemade or store-bought), mayonnaise, Greek yogurt, and juice from a freshly squeezed lemon. You can also add some salt and pepper to taste, and optionally finely chop two or three garlic cloves. Remember, mix all the ingredients very well until they are clearly combined. Drizzle the salad with the dressing and gently but thoroughly mix all the ingredients.

How to Replace Bacon to Achieve That Nice ‘Crispy Effect’?”

1. Chicken Breasts: Pan-fried or baked until they have a nice outer crisp.
2. Tofu: When pan-fried or baked, it can have a crispy exterior.
3. Tempeh: Especially if pan-fried or baked, it can achieve a crispy texture.
4. Turkey Bacon: Offers a crispiness similar to traditional bacon when cooked properly.
5. Roasted Chickpeas: Definitely a crispy, protein-packed option.
6. Sun-dried Tomatoes: While not crispy, they add a chewy texture with a concentrated flavor.
7. Mushrooms: When grilled or sautéed until most of their moisture has evaporated, they can attain a meaty texture.
8. Seitan: Can be pan-fried or baked to achieve a crispy exterior.
9. Nuts: Toasted nuts like almonds, pecans, or walnuts definitely add crunch.

Not all these options are “crispy” in the way bacon is, but they do offer a variety of textures that can complement a salad and bring a satisfying bite.

LEFTOVERS AND STORING

1. Cooling: Allow the salad to cool to room temperature.
2. Container: Place the salad in an airtight container to maintain freshness.
3. Refrigeration: Store the salad in the refrigerator.
4. Duration: It’s best consumed within 2-3 days for optimal freshness and flavor. Due to the mayo and yogurt in the dressing, it shouldn’t be kept longer.
5. Serving Again: Before eating, give the salad a good stir, and always check for any signs of spoilage or an off smell.

Enjoy your meal and always prioritize safety when consuming leftovers!

PESTO PASTA SALAD WITH BACON AND CORN. PRINTABLE RECIPE.

Have you tried this recipe? Let me know in the comments below!

I want to hear from you! ♥