Corn Pasta Salad with Bacon and Creamy Pesto Dressing 

This Corn Pasta Salad with Bacon and Creamy Pesto Dressing is a vibrant and flavorful dish that combines the sweetness of fresh corn with the savory crunch of bacon, all tossed in a creamy pesto dressing. It's a versatile recipe that can be served as a side dish, light meal, or even a main course. Perfect for summer gatherings, picnics, or potlucks, this salad is sure to impress your guests with its delightful combination of textures and flavors.

🧄 Ingredients

For the Salad:

• 8 oz orecchiette pasta (or any short pasta like fusilli, penne, or rotini)

• 1 cup cooked corn kernels (fresh, frozen, or canned)

• 1 red bell pepper, diced

• 4 slices bacon, cooked and chopped

• Fresh cilantro, chopped

• Salt and pepper, to taste

For the Dressing:

• ⅓ cup basil pesto (store-bought or homemade)

• 3 tablespoons Greek yogurt

• 2 tablespoons mayonnaise

• 2 tablespoons freshly squeezed lime juice

🔪 Directions

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

2. Prepare the Dressing: In a mason jar or bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until well combined. If the dressing is too thick, thin it out by adding more Greek yogurt, a small amount of water, or extra lime juice.

3. Assemble the Salad: In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and chopped bacon. Season with salt and pepper to taste.

4. Add the Dressing: Pour the creamy pesto dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

5. Garnish and Serve: Top the salad with chopped fresh cilantro before serving.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 316 kcal

• Total Fat: 20 g

• Saturated Fat: 6 g

• Cholesterol: 30 mg

• Sodium: 724 mg

• Total Carbohydrates: 17 g

• Dietary Fiber: 3 g

• Sugars: 6 g

• Protein: 9 g