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Whether you’re hosting a summer gathering or simply looking for a delicious salad option, this Corn, Pasta & Bacon Salad with Pesto Dressing is sure to be a crowd-pleaser with its vibrant flavours and satisfying textures. This salad is a refreshing and flavourful dish that combines the sweetness of corn, the richness of bacon, the freshness of tomatoes, and the crunch of lettuce, peppers and onions. Topped with a creamy protein-packed pesto dressing, this salad is a perfect choice for a light and satisfying meal.
Why You'll Love This Corn, Pasta & Bacon Salad with Pesto Dressing
- The combination of fresh vegetables and cheese adds a nutritious element to the dish, making it a balanced and wholesome meal option. Such a balanced and fun way to eat a delicious salad; tip: add in grilled meats on top such as grilled chicken or shrimp!
- The versatility of the recipe allows for customization based on personal preferences, such as adding additional herbs or spices to suit individual tastes. Add in different veggies or take out veggies you don’t prefer, make this recipe your own!
- The addition of a creamy pesto dressing adds a luscious and herbaceous element to this recipe, enhancing the flavours of the corn and bacon while providing a smooth and satisfying texture. This dressing is ADDICTING and so satisfying on top of this Corn, Pasta & Bacon Salad!
Ingredients Needed
6 Cups Butter Lettuce
8 oz Orecchiette, or any other short grain pasta
8 Slices Bacon, chopped
1 Red Bell Pepper, diced
1 Cup Corn Kernels
200g Mini Bocconcini
1 Medium Red onion, finely diced
1 Cup Cherry Tomatoes
Pesto Dressing
1/3 Cup Basil Pesto, homemade or store-bought
3 Tablespoons Plain Greek Yogurt
2 Tablespoons Mayonnaise
2 Limes, juiced
1/2 Teaspoon Salt & Pepper, each
How To Make Corn, Pasta & Bacon Salad with Pesto Dressing
Start by boiling water in a medium pot with a pinch of salt. Add the pasta and fully cook. Then, drain the pasta and rinse with cold water, set aside for now.
Next, chop up the veggies: gently tear the lettuce into bite size pieces, dice the red bell pepper, and finely dice the red onion. As well, chop up the cooked bacon into small pieces.
In a large salad serving bowl add the lettuce at the bottom then add the bell peppers, red onion, corn, cherry tomatoes, chopped bacon, bocconcini, and the drained and rinsed pasta. Mix all the salad ingredients together. Set the salad aside for now.
In a small bowl add pesto, greek yogurt, mayo, lime juice and salt and pepper. Whisk all the ingredients together until it is nice and smooth.
Serve the salad with the pesto dressing. I recommend adding the dressing right before you eat the salad to avoid it getting soggy. Enjoy! 🙂
Equipment & Products Needed
Wooden Salad Bowl Set
Basil Pesto
Orecchiette Pasta
Notes + Tips for Corn, Pasta & Bacon Salad with Pesto Dressing
- When cooking the corn, consider grilling or roasting it for a smoky and charred flavour. Alternatively, you can boil the corn until tender. Once cooked, cut the corn kernels off the cob and set them aside. I just used canned corn but charred or fresh corn would work even better for this recipe!
- When preparing the pasta, opt for a shape that will hold the dressing and other ingredients well, such as orecchiette (thats what I used) penne, fusilli, or rotini. Cook the pasta until al dente according to the package instructions. Rinse it under cold water to cool it down and stop the cooking process. This will also prevent the pasta from becoming mushy.
- When selecting butter lettuce, look for heads that are fresh and vibrant in colour. Gently tear or chop the lettuce into bite-sized pieces to create a bed for the other ingredients in the salad.
- To prevent the salad from becoming soggy, it is best to add the dressing just before consuming. For the creamy pesto dressing, you can use a store-bought version or make your own by combining pesto sauce with mayonnaise and Greek yogurt. Adjust the consistency and flavour by adding more pesto or other seasonings to suit your taste.
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Ingredients:
- 6 Cups Butter Lettuce
- 8 oz Orecchiette, or any other short grain pasta
- 8 Slices Bacon, chopped
- 1 Red Bell Pepper, diced
- 1 Cup Corn Kernels
- 200g Mini Bocconcini
- 1 Medium Red onion, finely diced
- 1 Cup Cherry Tomatoes
Pesto Dressing
- 1/3 Cup Basil Pesto, homemade or store-bought
- 3 Tablespoons Plain Greek Yogurt
- 2 Tablespoons Mayonnaise
- 2 Limes, juiced
- 1/2 Teaspoon Salt u0026 Pepper, each
Instructions:
- Start by boiling water in a medium pot with a pinch of salt. Add the pasta and fully cook. Then, drain the pasta and rinse with cold water, set aside for now.
- Next, chop up the veggies: gently tear the lettuce into bite size pieces, dice the red bell pepper, and finely dice the red onion. As well, chop up the cooked bacon into small pieces.
- In a large salad serving bowl add the lettuce at the bottom then add the bell peppers, red onion, corn, cherry tomatoes, chopped bacon, bocconcini, and the drained and rinsed pasta. Mix all the salad ingredients together. Set the salad aside for now.
- In a small bowl add pesto, greek yogurt, mayo, lime juice and salt and pepper. Whisk all the ingredients together until it is nice and smooth.
- Serve the salad with the pesto dressing. I recommend adding the dressing right before you eat the salad to avoid it getting soggy. Enjoy! 🙂
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