This pasta salad became an instant favorite when I made it for the first time. The mix of tender pasta, sweet corn, crunchy bell peppers, and crispy bacon, all coated in a creamy pesto dressing, is pure magic.

Honestly, I couldn’t stop sneaking bites as I was preparing it. The bold flavors blend beautifully, and what I really love is how versatile this recipe is. Whether you’re hosting a potluck or just craving something fresh, this dish is always a hit.

Chicken and Corn Pasta Salad with Bacon Bell Peppers and Creamy Pesto Dressing Recipe — Source: juliasalbum

Ingredients

Here’s what you’ll need to create this delicious salad. I’ve also added tips to make sure every ingredient shines.

8 oz orecchiette pasta (or any short pasta)
- Pro tip: Cook it al dente for a perfect texture that holds the dressing well.
1 lb skinless, boneless chicken thighs
- Tip: Use thighs for juicier meat, but breasts or tenderloins work great too.
1 tsp Italian seasoning
- Adds depth and a fragrant zing to the chicken.
½ tsp chili powder
- For a subtle kick of heat.
Salt and pepper to taste
2 tbsp olive oil
- Perfect for searing the chicken to golden perfection.
1 cup cooked corn kernels
- Use fresh (cut off the cob), canned, or grilled corn for a smoky touch.
1 red bell pepper, diced
- Its crunch and vibrant color make the salad pop.
6 strips of bacon, cooked and chopped
- Tip: Crisper bacon makes for better texture.
⅓ cup basil pesto
- Store-bought or homemade, pesto brings an earthy aroma to the dressing.
3 tbsp Greek yogurt
- Adds creaminess with a slight tang.
2 tbsp mayonnaise
- Balances the dressing’s texture and richness.
Juice of 1 lime, freshly squeezed
- Enhances freshness.
Fresh basil, chopped, for garnish
- Optional, but highly recommended for an added splash of green.

Note: This recipe yields about four servings.

Variations

Don’t hesitate to tweak the ingredients to suit your needs or preferences. Here are some ideas:

Dairy-Free Option: Replace Greek yogurt and mayonnaise with vegan alternatives.
Make it Gluten-Free: Use gluten-free pasta made from chickpea or brown rice.
Add More Veggies: Toss in cherry tomatoes, broccoli florets, or grilled zucchini.
Extra Protein: Add some shrimp or grilled salmon for a rich twist.
Cheesy Add-Ons: Sprinkle feta cheese or small mozzarella balls for an extra creamy bite.

For another delicious chicken recipe, check out this Chicken Alfredo Stuffed Shells Recipe.

Cooking Time

This recipe is quick and hassle-free, perfect for busy days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Large pot – For boiling the pasta.
Skillet or frying pan – To cook the chicken and sear it evenly.
Mixing bowls – For assembling the salad.
Mason jar or small bowl – To whisk together the creamy pesto dressing.
Cutting board and knife – For prepping veggies and chicken.

How to Make Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing?

This is how you’ll bring this delicious salad to life.

Step 1: Cook the Pasta

Begin by boiling water in a large pot. Cook your pasta according to package instructions, but aim for an al dente texture. Drain the pasta well and set it aside to cool slightly.

Step 2: Prepare the Chicken

Season the chicken with Italian seasoning, chili powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for about 5 minutes on one side without moving, then flip and cook for another 5–7 minutes until fully done. Slice the chicken into thin strips or bite-sized pieces.

Step 3: Cook the Bacon

While the chicken cooks, prepare the bacon. Either fry it in a pan or bake it in the oven until crispy. Chop it into bite-sized pieces and set it aside.

Step 4: Whisk the Dressing

Combine basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice in a mason jar or bowl. Whisk until smooth. Adjust the consistency with a bit of lime juice or yogurt if it feels too thick.

Step 5: Assemble the Salad

Place the cooked pasta, corn kernels, diced bell peppers, and chopped bacon into a large mixing bowl. Toss to combine. Add in your sliced chicken and mix gently.

Step 6: Add the Dressing

Drizzle the creamy pesto dressing over the salad, making sure everything is evenly coated. Top with chopped basil for that last touch of freshness.

Step 7: Serve and Enjoy

Distribute the salad into bowls or a serving dish. You can serve it immediately or chill it for 20 minutes to further blend the flavors.

Additional Tips for Making this Recipe Better

Here’s what I recommend after making this recipe a few times.

Don’t overcook the pasta. Al dente pasta holds its shape and doesn’t turn mushy when tossed in dressing.
Use fresh lime juice. It makes a huge difference in the dressing’s brightness.
Cook bacon in the oven. It stays flat, crisp, and less greasy.
Chill before serving. If you have time, chilling enhances the flavors.
Adjust the dressing. If you prefer a lighter dressing, use less mayonnaise or yogurt.

For a twist on chicken dishes, you might also enjoy this Green Chile Chicken Smothered Burritos Recipe.

How to Serve Chicken and Corn Pasta Salad?

Presentation can elevate any dish. Here are some serving ideas:

Serve in a shallow white dish to show the vibrant colors of the salad.
Garnish with freshly chopped basil and a sprinkling of cheese for an elegant touch.
Pair it with crusty bread or garlic toast for a fuller meal.
For gatherings, serve it in clear individual cups for a fun, portable option.

Nutritional Information

Here’s an approximate breakdown for one serving of this pasta salad:

Calories: 639
Protein: 37 g
Carbohydrates: 53 g
Fat: 30 g

Make Ahead and Storage

This recipe works wonderfully for meal prep. Here’s how:

Make Ahead: Prepare all components separately and combine them just before serving to keep flavors fresh.
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Serve it chilled or warm slightly in the microwave. Stir well before serving.
Freezing: Not recommended since the creamy dressing may separate upon defrosting.

Why You’ll Love This Recipe?

This pasta salad is packed with reasons to try it today!

Quick and Easy: Perfectly doable in just 30 minutes.
Crowd-Pleasing Flavors: The combination of sweet, tangy, and savory is irresistible.
Versatility: Easily customizable to suit dietary needs and preferences.
Meal Prep Friendly: Store it for days without losing its charm.
Perfect for All Occasions: A hit at BBQs, potlucks, or even casual dinners.

Common Mistakes to Avoid for Better Results

While this dish is relatively foolproof, here’s a quick guide to dodge common mistakes:

Overcooking the pasta: Soft pasta can ruin the texture of your salad. Stick to al dente.
Skipping the cooling step for pasta: Warm pasta absorbs too much dressing and can become soggy.
Using old pesto: Check the freshness of your pesto for maximum flavor. Fresh basil pesto always tastes better.
Neglecting proper bacon crispness: Undercooked bacon won’t have the crunch you need.

Making this pasta salad is as enjoyable as eating it. Follow these simple tips, and you’ll be left with a dish that’s both satisfying and beautiful to serve. Enjoy! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell