This Chicken and Corn Pasta Salad is a fantastic blend of flavors! Tender chicken, sweet corn, and crisp bell peppers come together, all mixed with a creamy pesto dressing that adds a yummy touch.
And let’s not forget the crispy bacon that makes everything taste even better! I love making this salad for picnics or barbecues—it’s quick, cheerful, and everyone goes for seconds! 🥗
Key Ingredients & Substitutions
Pasta: Orecchiette is such a fun shape for this dish! If you can’t find it, try using fusilli or rotini, which also hold onto the dressing well. Gluten-free pasta is a great option too if you’re avoiding gluten.
Chicken: I love using leftover chicken for this recipe. It saves time! Rotisserie chicken works beautifully too. If you want to keep it vegetarian, consider switching to chickpeas or grilled tofu.
Bacon: The smoky flavor from bacon adds a great touch. If you’re not a bacon eater or need a substitute, try using turkey bacon or even skip it and add some extra nuts for crunch!
Bell Peppers: Red and green peppers add color and sweetness. You can swap them for yellow or orange peppers for a sweeter taste. If you’re trying to cut down on carbs, zucchini or cucumber works well too.
Creamy Pesto Dressing: Store-bought is super convenient. If you’re feeling adventurous, homemade pesto is fresher and more flavorful. Swap the nuts in the pesto with sunflower seeds for a nut-free version!
How Do I Make Sure My Pasta Salad Tastes Amazing?
The key to a delicious pasta salad is in the mixing and chilling. Here are some tips to ensure every bite is bursting with flavor:
- Rinse the pasta in cold water after draining to stop the cooking process. This keeps it firm and perfect for salads!
- Combine all the ingredients gently to keep the pasta intact and evenly mix flavors. No mushy pasta!
- Let it chill in the fridge for at least 30 minutes. It really allows the dressing to soak into the ingredients, enhancing the overall taste.
Make sure to taste and adjust the salt and pepper before serving. Enjoy this fresh, colorful salad!
Chicken And Corn Pasta Salad With Bacon, Bell Peppers, And Creamy Pesto Dressing
Ingredients You’ll Need:
For the Salad:
- 8 oz pasta (orecchiette or your choice)
- 2 cups cooked chicken breast, sliced
- 1 cup corn kernels (fresh or frozen)
- 4 strips of bacon, cooked and crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 1/2 cup creamy pesto dressing (store-bought or homemade)
How Much Time Will You Need?
This delightful pasta salad will take about 15 minutes to prepare and another 30 minutes to chill in the refrigerator. In total, you’re looking at about 45 minutes before you can dig in. Perfect for a quick meal or a delicious side dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the pasta and cook it according to the package instructions, usually around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water until it’s cool. This will stop the cooking process and keep the pasta from getting mushy.
2. Combine the Ingredients:
In a large bowl, add the cooled pasta, sliced chicken, corn, crumbled bacon, diced red and green bell peppers, and chopped basil. Gently toss everything together so it’s mixed well—those colors are going to look amazing!
3. Dress the Salad:
Drizzle the creamy pesto dressing over your pasta salad. Mix everything again so every bite gets that delicious pesto flavor. This is where it all comes together, and your kitchen will start to smell fantastic!
4. Season and Chill:
Sprinkle in some salt and pepper to taste, and give it one last gentle toss. Cover the bowl with plastic wrap or a lid and pop it in the refrigerator for at least 30 minutes. This chilling time allows all those yummy flavors to meld together.
5. Serve and Enjoy:
After chilling, give the salad a quick stir before serving. It can be served cold or at room temperature, and you might want to garnish it with a few extra basil leaves for a nice touch. Enjoy your delicious Chicken and Corn Pasta Salad!
Can I Use Different Types of Pasta?
Absolutely! While orecchiette works great, feel free to substitute with any pasta you prefer, such as fusilli, penne, or rotini. Just make sure to cook it according to package instructions, and remember that different shapes might slightly alter the texture of the salad.
Can I Substitute the Chicken?
Yes, you can use rotisserie chicken for convenience, or swap the chicken for cooked shrimp or tofu for a different protein option. Just ensure whatever you use is cooked and cooled before adding it to the salad!
How to Store Leftovers
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. If it seems a bit dry after sitting, you can stir in a little extra creamy pesto dressing or a splash of olive oil to refresh it.
Can I Make This Salad in Advance?
Definitely! You can prepare the salad up to a day in advance. Just be sure to keep it chilled, so the flavors develop nicely. Mix in the dressing right before serving to keep the pasta from soaking it all up. Enjoy your make-ahead meal!
