This Chicken and Corn Pasta Salad with Bacon is a delightful, hearty dish packed with a variety of textures and flavors. The tender chicken thighs seasoned with Italian herbs and chili powder, combined with smoky bacon and sweet corn, create a delicious harmony. Tossed in a creamy pesto-based dressing, this pasta salad is perfect for a light lunch, a picnic, or even as a side for dinner. The addition of fresh basil and vibrant red bell pepper gives it a fresh and vibrant finish that’s sure to satisfy your taste buds.
Ingredients:
For the Pasta:
- 8 oz orecchiette pasta (or any short pasta of your choice)
For the Chicken:
- 1 lb skinless, boneless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Salad Dressing:
- ⅓ cup of basil pesto (either pre-made or homemade).
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
For the Salad:
- 1 cup corn kernels (cooked)
- 1 red bell pepper, diced
- 6 strips bacon (cooked and sliced)
- Fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package instructions.
- Cook the chicken: Season the chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Cook the chicken for 5-7 minutes per side until browned and cooked through. Remove from the pan and allow to rest for a few minutes before slicing into bite-sized pieces.
- Make the dressing: In a mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice, whisking until smooth.Adjust the seasoning with salt and pepper if needed.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, sliced chicken, corn kernels, diced red bell pepper, and cooked bacon. Pour the pesto dressing over the salad and toss gently until everything is evenly coated.
- Garnish and serve: Sprinkle fresh chopped basil over the top for extra flavor and garnish. You can serve it right away or let it chill in the refrigerator for a few hours to enhance the flavors.
Conclusion:
This Chicken and Corn Pasta Salad with Bacon is the perfect combination of savory, smoky, and tangy flavors. The creamy pesto dressing binds the ingredients together, while the crunch of bacon and the freshness of basil provide delightful contrasts in texture. It’s a versatile dish that can be enjoyed warm or cold, making it ideal for picnics, barbecues, or casual family dinners. Easy to make yet packed with flavor, this pasta salad will quickly become a favorite in your recipe rotation.
Zesty Chicken and Corn Pasta Salad with Bacon: A Perfect Blend of Flavors
Ingredients
For the Pasta:
- 8 oz orecchiette pasta or any short pasta of your choice
For the Chicken:
- 1 lb skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Salad Dressing:
- ⅓ cup of basil pesto either pre-made or homemade.
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
For the Salad:
- 1 cup corn kernels cooked
- 1 red bell pepper diced
- 6 strips bacon cooked and sliced
- Fresh basil chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package instructions.
- Cook the chicken: Season the chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Cook the chicken for 5-7 minutes per side until browned and cooked through. Remove from the pan and allow to rest for a few minutes before slicing into bite-sized pieces.
- Make the dressing: In a mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice, whisking until smooth. Adjust the seasoning with salt and pepper if needed.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, sliced chicken, corn kernels, diced red bell pepper, and cooked bacon. Pour the pesto dressing over the salad and toss gently until everything is evenly coated.
- Garnish and serve: Sprinkle fresh chopped basil over the top for extra flavor and garnish. You can serve it right away or let it chill in the refrigerator for a few hours to enhance the flavors.