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Delicious Corn Pasta Salad with Bacon and Creamy Pesto Recipe

Delicious Corn Pasta Salad with Bacon and Creamy Pesto Twist

Welcome to the world of flavor-packed summer salads! If you're searching for a dish that tantalizes your taste buds while being incredibly easy to prepare, look no further than our Delicious Corn Pasta Salad with Bacon and Creamy Pesto Twist. This delightful recipe combines the sweetness of corn, the richness of crispy bacon, and the herby freshness of creamy pesto, creating a fusion of flavors that will have your family and friends begging for seconds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 8 oz pasta your choice, such as fusilli, penne, or bowtie
  • 1 cup corn fresh, frozen, or canned, drained
  • 4 slices bacon
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup creamy pesto sauce
  • 1/4 cup mayonnaise
For seasoning
  • Salt and pepper
  • Fresh basil leaves

Equipment

  • Large Pot
  • Colander
  • Skillet
  • Mixing bowl
  • Measuring Cups
  • Sharp Knife
  • Cutting Board
  • Spoon or spatula

Method
 

  1. Step 1: Cook the pasta in a large pot of salted water until al dente according to package instructions, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  2. Step 2: In a skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove and place on a paper towel to absorb excess grease, then crumble.
  3. Step 3: While the pasta and bacon cool, chop the cherry tomatoes and finely chop the red onion.
  4. Step 4: In a large mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, and crumbled bacon. Add the creamy pesto sauce and mayonnaise. Mix well until evenly coated.
  5. Step 5: Season with salt and pepper to taste. Adjust seasoning as necessary.
  6. Step 6: Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
  7. Step 7: Garnish with fresh basil leaves if desired before serving.

Notes

This salad is versatile and can be made vegan by omitting bacon and using plant-based pesto and mayo. It can also be stored in the fridge for up to 3 days.