This Chicken and Corn Pasta Salad is a tasty mix that’s super easy to make. With juicy chicken, sweet corn, crispy bacon, and a creamy dressing, it’s perfect for a lunch or picnic!
I love tossing this salad together because it tastes great and looks colorful too! Plus, who can resist the crunch of bacon? It’s a crowd-pleaser for sure. 🌽🥓
Key Ingredients & Substitutions
Orecchiette Pasta: This cute, ear-shaped pasta works well in salads. If you can’t find it, shell pasta or fusilli would be great replacements, as they hold onto the dressing nicely.
Corn Kernels: Fresh corn is sweet and crunchy, but frozen corn works just as well. If you’re looking for a twist, try using black beans or garbanzo beans for a different texture.
Cooked Chicken Breast: Any cooked chicken will do! You can use rotisserie chicken for a quick option. Alternatively, shredded turkey is a nice change if you have leftovers.
Bacon: For a healthier version, turkey bacon or even crispy chickpeas could replace regular bacon while still offering a delightful crunch.
Basil Pesto: If you want to keep it simple, store-bought is convenient. However, homemade pesto using spinach or kale instead of basil adds a unique flavor and a nutritional boost!
How Do You Ensure Your Pasta Salad Has the Best Flavor?
The key to a tasty pasta salad is in the dressing and letting the flavors mingle. Make sure your pasta is cooled before mixing it with the ingredients; this keeps it from getting mushy.
- Whisk together the dressing thoroughly for even flavor across the salad.
- Once combined, let the salad chill for at least 30 minutes in the fridge. This helps the ingredients soak in the dressing.
- Before serving, taste and adjust the seasoning by adding more salt, pepper, or even a dash of vinegar for acidity.
How to Make Chicken and Corn Pasta Salad with Bacon
Ingredients You’ll Need:
Pasta and Main Ingredients:
- 8 oz orecchiette pasta
- 1 cup corn kernels (fresh or frozen)
- 1 lb cooked chicken breast, sliced
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional:
- Additional fresh herbs for garnish
How Much Time Will You Need?
This tasty Chicken and Corn Pasta Salad takes about 15 minutes to prepare. Plus, if you want the flavors to really blend together, it’s best to chill the salad for at least 30 minutes in the fridge. So, you’re looking at about 45 minutes total time to enjoy this refreshing dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the orecchiette pasta according to the instructions on the package. You want it to be al dente—just firm enough to bite. Once it’s done, drain the pasta and set it aside to cool. Letting it cool is important so it doesn’t make the salad too warm.
2. Combine the Salad Ingredients:
In a large bowl, combine the cooled pasta with the corn, sliced chicken breast, crumbled bacon, cherry tomatoes, diced red bell pepper, finely chopped red onion, and cilantro. Give it a gentle stir to mix everything together evenly. This is where all those delicious flavors start to come together!
3. Whisk the Dressing:
In a separate small bowl, whisk together the basil pesto, mayonnaise, lemon juice, and a sprinkle of salt and pepper. This creamy dressing will add a burst of flavor to your salad. Make sure it’s well combined so every bite is delicious!
4. Dress the Salad:
Pour the dressing over the pasta salad mixture and toss it gently to coat all the ingredients evenly with the creamy goodness. This is where it really starts to look like a salad! Taste a little and see if you want to add more salt, pepper, or lemon juice for a bit more zing.
5. Chill and Serve:
If you’re ready to enjoy your salad right away, go ahead and serve! But if you can wait, cover the salad and pop it in the fridge for at least 30 minutes. This resting time lets the flavors meld nicely. Just before serving, feel free to garnish with some extra fresh herbs if you like. Enjoy your delightful Chicken and Corn Pasta Salad with Bacon!
Can I Use Different Pasta Shapes for This Salad?
Absolutely! While orecchiette is a great choice, you can use any pasta shape you prefer, such as rotini, farfalle, or penne. Just be sure to cook it according to the package instructions and let it cool before mixing in the other ingredients.
What If I Don’t Have Bacon?
No problem at all! You can omit the bacon or substitute it with cooked turkey bacon or even crispy chickpeas for a vegetarian-friendly option. If you’re looking for extra flavor, consider adding smoked paprika to your dressing instead.
How Long Can I Store This Pasta Salad?
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but it’s best to add any fresh herbs just before serving for optimal freshness.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! You can prepare it up to a day in advance; just make sure to store it in the refrigerator. If you’re concerned about the pasta absorbing the dressing, you can mix the dressing separately and add it just before serving.
