PESTO PASTA SALAD WITH BACON AND CORN
Try a tasty pasta salad with crispy bacon, sweet cherry tomatoes, and corn. It's all mixed with a creamy dressing made of pesto, mayo, and Greek yogurt. Simple and delicious, you won't be disappointed!
Ingredients
- 9 oz/250 g pasta You can choose any short-shaped pasta.
- 10 oz/300 g cherry tomatoes You can use more
- 1 1/2 cups corn That will be approximately two ears of corn.
- 5 slices bacon
- 1 tbsp finely chopped fresh parsley. you can substitute it with cilantro or fresh basil leaves if you like them.
Ingredients for the dressing:
- 1/3 cup / ~ 90 grams basil pesto (store-bought or homemade) you can use more
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice freshly squeezed
- salt and pepper to taste
- 2 or 3 cloves of garlic optional
Instructions
- 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.
- Now cook the corn. Begin by peeling 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.
- And now, fry the bacon. How to Fry Bacon Slices:Preheat a frying pan over medium heat.Add bacon slices, ensuring they don’t overlap.Cook for 3-5 minutes on one side until it starts to turn golden brown.Flip the slices and cook for an additional 2-4 minutes or until crispy.Remove from the pan and place on paper towels to drain excess grease.Cut the bacon into small pieces. The size is up to you.
- 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.
- 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