This Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing is the ultimate summer dish, perfect for picnics, barbecues, or a quick weeknight meal. It’s a satisfying, colorful combination of tender chicken, crispy bacon, sweet corn, and crisp bell peppers, all tossed together in a rich and flavorful creamy pesto dressing. This salad is light yet hearty and full of fresh, vibrant flavors.
Ingredients
- 8 oz fusilli pasta
- 2 chicken breasts, cooked and diced
- 6 slices of bacon, cooked and crumbled
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup creamy pesto dressing
- Salt and pepper to taste
Directions
- Cook the fusilli pasta according to the package instructions. Drain and set aside to cool.
- In a large bowl, combine the cooked pasta, diced chicken, crumbled bacon, corn kernels, diced red bell pepper, and diced yellow bell pepper.
- Add the creamy pesto dressing to the bowl and toss everything together until well combined.
- Season the salad with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Enjoy your delicious Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Version: Skip the chicken and bacon and add extra vegetables, such as zucchini, cherry tomatoes, or olives, for a vegetarian version of this pasta salad.
- Cheese Add-ins: Sprinkle some feta, parmesan, or mozzarella for an extra creamy and tangy flavor.
- Gluten-Free Option: Use gluten-free pasta for a gluten-free version of this salad.
- Spicy Kick: Add some sliced jalapeños or a pinch of red pepper flakes to the dressing for a little heat.
- Roasted Corn: For added depth of flavor, use roasted corn instead of fresh or frozen corn kernels.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best served cold and doesn’t require reheating. If it seems a bit dry after refrigeration, you can add a little extra pesto dressing or a splash of olive oil to refresh it.
10 FAQs
- Can I use other types of pasta for this recipe?
Yes, you can substitute fusilli with other pasta shapes like penne, farfalle, or rotini. Just ensure it’s a pasta shape that holds dressing well. - Can I use grilled chicken instead of cooked chicken breasts?
Absolutely! Grilled chicken adds a smoky flavor that complements the salad beautifully. - Can I use frozen corn?
Yes, frozen corn works perfectly well. Just be sure to thaw and drain it before adding it to the salad. - How can I make this salad ahead of time?
You can prepare this salad up to a day in advance. Just refrigerate it and toss it again before serving. - Can I use store-bought pesto dressing?
Yes, store-bought creamy pesto dressing can be used, but homemade pesto dressing will offer a fresher, more vibrant flavor. - How can I make the dressing creamier?
If you want a creamier dressing, you can add more mayonnaise or sour cream to the pesto dressing. - Can I add fruits to the salad?
Yes, you can add fruits like sliced strawberries, grapes, or even apple chunks for a sweet contrast to the savory flavors. - Can I make this salad spicy?
You can add a spicy element with hot sauce, jalapeños, or chili flakes mixed into the dressing. - Can I make this salad without bacon?
Yes, if you’re looking for a bacon-free version, you can omit the bacon or replace it with toasted nuts like walnuts or almonds for crunch. - Is this salad good for meal prepping?
Yes, this pasta salad is a great meal prep option. Store individual portions in separate containers for a quick and satisfying meal throughout the week.
Conclusion
This Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing is a deliciously versatile dish that combines tender chicken, crispy bacon, and vibrant vegetables with a rich pesto dressing. It’s easy to make, refreshing, and perfect for summer gatherings or meal prepping. With its balanced combination of flavors and textures, this salad is sure to become a go-to recipe for both casual and special occasions. Enjoy!
PrintCreamy Garlic Pork Chops with Cheesy Potato Bake
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This comforting and creamy dish features succulent pork chops in a rich garlic sauce, served with a cheesy, golden-brown potato bake. It’s the perfect hearty meal for any dinner, with a combination of tender pork, creamy cheese, and savory potatoes.
Ingredients
Scale
- 4 boneless pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 potatoes, peeled and sliced
- 1/2 cup breadcrumbs
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and brown the pork chops on both sides.
- Add minced garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and heavy cream, bringing the mixture to a simmer.
- Stir in shredded mozzarella and grated Parmesan cheese until melted and the sauce is creamy.
- In a greased baking dish, layer the sliced potatoes evenly, then pour the creamy garlic sauce over the top.
- Sprinkle breadcrumbs on top of the potatoes and bake for 40-45 minutes, or until potatoes are tender and the top is golden brown.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a slight kick.
- Make sure the potatoes are sliced evenly for uniform cooking.
- If you prefer a crispy topping, broil the dish for 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes