Description
This Corn Pasta Salad is a delightful combination of creamy pesto dressing, crisp vegetables, savory bacon, and tender pasta. It’s the perfect side dish or light meal for any occasion. Packed with vibrant colors and bold flavors, it’s a must-try for your next barbecue or potluck!
Ingredients
Scale
- 8 oz orecchiette pasta or other short pasta
- 1 cup corn kernels, cooked
- 1 red bell pepper, diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, bacon, cherry tomatoes, red onion, basil, and Parmesan cheese.
- In a small bowl, mix together the creamy pesto dressing ingredients.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- This salad can be made a day ahead of time for extra flavor.
- You can substitute the bacon with a vegetarian alternative, such as crispy chickpeas or tempeh.
- Adjust the pesto dressing to taste for more or less creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes