Corn Pasta Salad Bacon Pesto (Printable Version)
# What You’ll Need:
→ Corn pasta salad
01 -
8 oz orecchiette pasta or other short pasta
02 -
1 cup corn kernels, cooked
03 -
1 red bell pepper, diced
04 -
4 slices bacon, cooked and sliced
05 -
Fresh cilantro, chopped
06 -
Salt and pepper to taste
→ Salad dressing
07 -
⅓ cup basil pesto, store-bought or homemade
08 -
3 tablespoons Greek yogurt
09 -
2 tablespoons mayonnaise
10 -
2 tablespoons lime juice, freshly squeezed
# Steps to Follow:
01 -
Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.
02 -
In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. If your dressing is too thick, thin it by adding more Greek yogurt, small amounts of water, or extra lime juice or lemon juice.
03 -
In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine. Distribute into individual salad bowls. Top with the salad dressing and sprinkle chopped fresh cilantro on top.
# Additional Notes:
01 -
You can use store-bought or homemade basil pesto for the salad dressing.
02 -
1 cup of corn kernels is approximately equal to 2 ears of corn.
03 -
Orecchiette pasta works best, but fusilli or farfalle can also be used as substitutes.