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Chicken and Corn Pasta Salad with Bacon Bell Peppers and Creamy Pesto Dressing Recipe
Ash Tyrrell

Chicken and Corn Pasta Salad with Bacon Bell Peppers and Creamy Pesto Dressing Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Salad
Calories: 639
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle the creamy pesto dressing over the salad, making sure everything is evenly coated. Top with chopped basil for that last touch of freshness.
  7. 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.

Notes

  • 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.