Description
A vibrant and delicious Corn Pasta Salad featuring crispy bacon, sweet red bell pepper, and a creamy pesto dressing. This refreshing salad combines tender corn pasta with a flavorful mix of mayonnaise, sour cream, and pesto, making it perfect for a light lunch or a tasty side dish at any gathering.
Ingredients
Scale
Salad
- 2 cups corn pasta
- 4 slices bacon
- 1 large red bell pepper
- 2 tablespoons chopped fresh parsley
Creamy Pesto Dressing
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat.
- Cook Pasta: Add the corn pasta to the boiling water and cook according to the package instructions until al dente.
- Drain and Cool Pasta: Once the pasta is cooked, drain it in a colander and rinse it under cold water to cool it down.
- Transfer Pasta: Set the cooled pasta aside in a large mixing bowl.
- Cook Bacon: Place the bacon slices in a large skillet and cook over medium heat until crispy, about 5-7 minutes.
- Drain Bacon: Remove the crispy bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- Prepare Bacon: Once cooled, crumble the bacon into small pieces and set aside.
- Prepare Bell Pepper: Core and remove seeds from the red bell pepper, then chop into small, bite-sized pieces.
- Add Bell Pepper: Add the chopped bell pepper to the bowl with the cooled pasta.
- Mix Dressing: In a separate bowl, whisk together the pesto, mayonnaise, sour cream, olive oil, white wine vinegar, garlic powder, black pepper, and salt until smooth and well combined.
- Combine Dressing With Salad: Pour the creamy pesto dressing over the pasta and bell pepper mixture.
- Toss Salad: Toss ingredients until pasta and peppers are evenly coated with the dressing.
- Add Bacon: Add crumbled bacon to the salad and toss again to incorporate evenly.
- Garnish: Sprinkle chopped fresh parsley over the top and toss gently for a final mix.
- Adjust Seasoning: Taste the salad and adjust with additional salt or pepper as desired.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve the pasta salad chilled and enjoy!
Notes
- For best texture, rinse the pasta under cold water immediately after draining to stop the cooking process and cool it down.
- Bacon can be cooked in advance and stored in the refrigerator for quick assembly.
- You can substitute mayonnaise or sour cream with Greek yogurt for a lighter option.
- Feel free to add other vegetables like cherry tomatoes or cucumbers for added crunch.
- If you prefer a vegetarian version, omit bacon and add toasted nuts or seeds for texture.
