SUMMER SALAD – Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing.

There is something truly comforting about a well-balanced pasta salad, especially one that combines juicy chicken, sweet corn, and crispy bacon in a creamy, herb-infused dressing. The first time I made this dish, it was an impromptu dinner after a long day, using whatever ingredients I had on hand. The result was a satisfying, flavor-packed meal that quickly became a household favorite.

This Chicken and Corn Pasta Salad is perfect for beginners because it’s incredibly simple to make, requires minimal cooking skills, and comes together in just 30 minutes. Plus, it’s versatile, allowing you to swap out ingredients based on what’s available. Whether you’re cooking for yourself, your family, or preparing a dish for a summer gathering, this recipe is a fantastic choice.

Why This Recipe is Special

• Fast and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
• Beginner-Friendly: Minimal cooking skills are required, and I’ll walk you through every step.
• Customizable: You can easily substitute ingredients based on your preferences.
• Healthy and Balanced: A great mix of lean protein, fresh vegetables, and carbs for a well-rounded meal.
• Meal-Prep Friendly: Stays fresh in the fridge, making it great for lunch or dinner throughout the week.

Ingredients and Preparation

This recipe is all about simple, wholesome ingredients that come together beautifully. Let’s break down the key players in this dish:

• Pasta – Acts as the base, providing a hearty, chewy texture. Short pasta like orecchiette, fusilli, farfalle, or penne works best.
• Chicken – Adds protein and heartiness. You can use chicken thighs, chicken breast, or even rotisserie chicken for convenience.
• Corn – Offers natural sweetness and crunch. Fresh corn on the cob is ideal, but frozen or canned corn works too.
• Bell Peppers – Provide a refreshing crunch and a pop of color. Use red, orange, or green peppers based on preference.
• Bacon – Adds a smoky, crispy contrast. You can use pre-cooked bacon bits to save time.
• Basil Pesto Dressing – A creamy, herby sauce made from basil pesto, Greek yogurt, mayonnaise, and lime juice for a tangy, fresh flavor.

Ingredient Substitutions:

• Swap chicken for shrimp, tofu, or chickpeas for a vegetarian version.
• Use turkey bacon or omit it altogether for a lighter version.
• Replace pesto with a lemon vinaigrette if you prefer a lighter dressing.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2: Cook the Chicken

Season the chicken with Italian seasoning, chili powder, salt, and pepper. Heat olive oil in a pan over medium heat, then add the chicken. Cook for about 5 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing it into thin strips.

Step 3: Prepare the Corn

If using fresh corn, bring a pot of water to a boil and cook the corn on the cob for about 5 minutes. Once cooled, slice the kernels off the cob. If using canned or frozen corn, simply drain or thaw before using.

Step 4: Mix the Salad Ingredients

In a large mixing bowl, combine the cooked pasta, corn, diced bell peppers, and crumbled bacon. Toss everything together to ensure even distribution of ingredients.

Step 5: Make the Dressing

In a small bowl or jar, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. If the dressing is too thick, add a little water or extra lime juice to thin it out.

Step 6: Assemble and Serve

Divide the pasta salad into individual bowls. Top each serving with sliced chicken, then drizzle generously with the creamy pesto dressing. Garnish with fresh basil or parmesan cheese if desired.

Beginner Tips and Notes

• How to Know if Chicken is Cooked: Use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part; if the juices run clear and there’s no pink, it’s done.
• Shortcut Tip: Use pre-cooked rotisserie chicken and store-bought bacon bits to save time.
• How to Keep Pasta from Sticking: After draining, toss the pasta with a little olive oil or butter.
• Making it Gluten-Free: Swap regular pasta for chickpea, lentil, or brown rice pasta.

Serving Suggestions

This Chicken and Corn Pasta Salad is a complete meal on its own, but you can pair it with:

• A side of garlic bread or crusty baguette for extra carbs.
• A light green salad with a citrus vinaigrette for added freshness.
• A cold glass of iced tea or lemonade to complement the summery flavors.

Storing Leftovers:
Store in an airtight container in the refrigerator for up to 4 days. If making ahead, keep the dressing separate and mix it in right before serving.

Join the Conversation

I hope you love this quick and easy Chicken and Corn Pasta Salad as much as I do! If you try it, let me know how it turned out in the comments below. What substitutions did you make? What did you serve it with? I’d love to hear your thoughts.

Happy cooking!

FAQ About Chicken and Corn Pasta Salad

More Relevant Recipes

• BBQ Chicken Skewer Salad – The Defined Dish – Recipes
• BBQ Chicken Grilled Cheese
• Lemon Arugula Pasta Salad

Print