Chicken and Corn Pasta Salad with Bacon is a delightful dish that combines tender chicken, sweet corn, and crispy bacon in a creamy pasta salad. This recipe is not only quick to prepare—taking just 30 minutes—but also incredibly versatile. You can enjoy it as a hearty main course for weeknight dinners or share it at summer gatherings, potlucks, and BBQs. Its fresh flavors and satisfying texture make it a standout choice all year round.
Why You’ll Love This Recipe
- Quick and Easy: This chicken and corn pasta salad can be ready in just 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of basil pesto, Greek yogurt, and lime juice adds a refreshing twist that elevates the dish.
- Versatile: Enjoy this salad warm or cold; it’s great for lunch, dinner, or as a side dish at gatherings.
- Crowd-Pleaser: With its blend of savory ingredients like bacon and chicken, this salad appeals to both kids and adults alike.
- Nutritious: Packed with protein from chicken and fiber from corn, this recipe is both satisfying and healthy.
Tools and Preparation
To make Chicken and Corn Pasta Salad with Bacon, you’ll need some essential kitchen tools. Having the right equipment on hand will simplify the cooking process.
Essential Tools and Equipment
- Pot for boiling pasta
- Skillet for cooking chicken and bacon
- Mixing bowl
- Cutting board
- Knife
Importance of Each Tool
- Pot for boiling pasta: A sturdy pot helps ensure even cooking of the pasta for the best texture.
- Skillet for cooking chicken and bacon: A non-stick skillet makes it easy to cook the chicken evenly while rendering crispy bacon without sticking.
- Mixing bowl: A large mixing bowl is essential for combining all ingredients thoroughly without making a mess.
Ingredients
For the Pasta
- 8 oz orecchiette pasta (or other short pasta)
For the Chicken
- 1 lb skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and black pepper (to taste)
For the Dressing
- 2 tablespoons olive oil
- ⅓ cup basil pesto (store-bought or homemade)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
For the Salad
- 1 cup corn kernels (cooked)
- 1 red bell pepper (diced)
- 6 strips bacon (cooked and sliced)
- Fresh basil (chopped)
- Salt and pepper (to taste)
How to Make Chicken and Corn Pasta Salad with Bacon
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil.
- Add the orecchiette pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop cooking.
Step 2: Prepare the Chicken
- While the pasta cooks, heat olive oil in a skillet over medium heat.
- Season the chicken thighs with Italian seasoning, chili powder, salt, and pepper.
- Cook the chicken in the skillet for about 6-7 minutes per side until fully cooked. Remove from heat and let cool before slicing.
Step 3: Mix the Dressing
- In a mixing bowl, combine basil pesto, Greek yogurt, mayonnaise, lime juice, salt, and pepper.
- Whisk together until smooth.
Step 4: Combine Ingredients
- In a large mixing bowl, add cooked pasta, sliced chicken, corn kernels, diced red bell pepper, sliced bacon, and chopped fresh basil.
- Pour the dressing over the salad mixture.
- Gently toss everything together until well combined.
Step 5: Serve
Serve your Chicken and Corn Pasta Salad with Bacon immediately or chill in the fridge for later enjoyment!
How to Serve Chicken and Corn Pasta Salad with Bacon
Serving Chicken and Corn Pasta Salad with Bacon is a delightful experience that can be customized for various occasions. Here are some creative ways to enjoy this dish.
At a Summer BBQ
- Serve it cold alongside grilled meats for a refreshing complement.
- Add extra lime wedges on the side to enhance the citrus flavor.
For a Family Dinner
- Present individual portions in bowls for easy serving.
- Garnish with fresh basil leaves for a pop of color.
At Potlucks or Picnics
- Pack it in a large bowl with a tight lid to keep it fresh during transport.
- Provide serving spoons and napkins for convenience.
As Meal Prep
- Divide the salad into meal prep containers for quick lunches throughout the week.
- Pair it with whole grain crackers for added crunch.
How to Perfect Chicken and Corn Pasta Salad with Bacon
Perfecting your Chicken and Corn Pasta Salad with Bacon makes all the difference in flavor and presentation. Here are some tips to elevate your dish.
- Use fresh ingredients: Fresh corn on the cob offers a sweet crunch that frozen corn cannot replicate.
- Cook pasta al dente: This ensures that the pasta holds its shape and texture when mixed with other ingredients.
- Balance flavors: Adjust lime juice and seasoning according to your taste preferences to achieve the perfect balance.
- Chill before serving: Letting the salad sit in the fridge for at least 30 minutes allows flavors to meld beautifully.
Best Side Dishes for Chicken and Corn Pasta Salad with Bacon
Pairing side dishes with your Chicken and Corn Pasta Salad with Bacon can enhance your meal. Here are some great options to consider.
- Garlic Bread – A classic choice, perfect for soaking up any leftover dressing.
- Coleslaw – Adds a crunchy texture and tangy flavor that complements the salad well.
- Grilled Vegetables – Seasonal veggies like zucchini and bell peppers add color and nutrition.
- Caprese Skewers – Easy-to-eat skewers of mozzarella, tomatoes, and basil provide freshness.
- Fruit Salad – A light, sweet option that balances savory flavors nicely.
- Potato Wedges – Crispy potato wedges seasoned with herbs make for a hearty side.
Common Mistakes to Avoid
Many people make mistakes when preparing Chicken and Corn Pasta Salad with Bacon. Here are some common pitfalls to avoid for the best results.
- Skipping the seasoning: Not seasoning your chicken properly can lead to bland flavors. Be sure to use salt, pepper, and Italian seasoning for a tasty salad.
- Overcooking the pasta: Overcooked pasta can become mushy and ruin the texture of your salad. Cook it al dente according to package instructions for the best bite.
- Using canned corn: Canned corn lacks the fresh taste that makes this dish shine. Opt for fresh corn on the cob for a sweeter, crunchier texture.
- Neglecting to chill: Serving your pasta salad immediately can diminish its flavor. Let it chill in the fridge for at least 30 minutes to allow the flavors to meld together.
- Forgetting garnishes: Skipping fresh basil or other garnishes can make your dish look less appealing. Add chopped herbs before serving for a vibrant presentation.
- Not adjusting textures: A good salad has a balance of textures. Ensure you have crispy bacon, tender chicken, and crunchy vegetables for an enjoyable eating experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
- Make sure it cools down completely before refrigerating.
Freezing Chicken and Corn Pasta Salad with Bacon
- Freeze in a freezer-safe container.
- Can be kept frozen for up to 2 months.
- Thaw overnight in the fridge before serving.
Reheating Chicken and Corn Pasta Salad with Bacon
- Oven: Preheat to 350°F (175°C) and heat covered for about 15 minutes.
- Microwave: Heat in short intervals, stirring in between until warmed through.
- Stovetop: Warm gently over medium-low heat, adding a splash of water if needed.
Frequently Asked Questions
What can I substitute for chicken in Chicken and Corn Pasta Salad with Bacon?
You can use grilled shrimp or tofu as alternatives if you’re looking for a different protein source while keeping it tasty.
How long does Chicken and Corn Pasta Salad with Bacon last?
This salad will stay fresh in the refrigerator for up to three days when stored correctly in an airtight container.
Can I make Chicken and Corn Pasta Salad with Bacon ahead of time?
Yes! This salad actually tastes better after sitting in the fridge for a few hours or overnight, allowing flavors to meld beautifully.
What types of pasta work best for this recipe?
Short pasta like orecchiette is ideal, but you can also use rotini or penne as they hold sauces well and add great texture.
Final Thoughts
Chicken and Corn Pasta Salad with Bacon is not only quick and easy but also versatile enough for any occasion. You can customize it by adding veggies like avocado or swapping out proteins based on your preferences. Enjoy this delightful dish at home or share it during gatherings!
Chicken and Corn Pasta Salad with Bacon
Chicken and Corn Pasta Salad with Bacon is a vibrant and satisfying dish that brings together tender chicken, sweet corn, and crispy bacon in a creamy dressing. Perfect for warm summer days or as a hearty main course for weeknight dinners, this salad is both quick to whip up and incredibly versatile. In just 30 minutes, you can create a delicious meal that appeals to both kids and adults alike. Whether served chilled at potlucks or enjoyed warm for a family dinner, this recipe promises fresh flavors and a delightful texture that will keep everyone coming back for more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Combination
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 oz orecchiette pasta
- 1 lb boneless, skinless chicken thighs
- 1 cup cooked corn kernels
- 6 strips cooked bacon
- 1/3 cup basil pesto
- 3 tablespoons Greek yogurt
- 2 tablespoons olive oil
- Juice of 2 tablespoons lime
Instructions
- Cook the orecchiette pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a skillet, heat olive oil over medium heat. Season the chicken with Italian seasoning, chili powder, salt, and pepper. Cook for about 6-7 minutes per side until fully cooked; let cool before slicing.
- In a mixing bowl, whisk together basil pesto, Greek yogurt, mayonnaise, lime juice, salt, and pepper until smooth.
- In a large bowl, combine the pasta, sliced chicken, corn kernels, diced red bell pepper, sliced bacon, and chopped fresh basil. Pour the dressing over the mixture and toss gently to combine.
- Serve immediately or chill in the fridge for later enjoyment.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
