Chicken and Corn Pasta Salad: Your New Go-To Summer Obsession
Picture this: golden sunshine, a checkered picnic blanket, and a giant bowl of pasta salad that disappears faster than ice cream on a hot day. That’s the magic of this Chicken and Corn Pasta Salad with Bacon & Creamy Pesto Dressing. It’s not just a recipe – it’s a vibe. As a chef who’s tossed more pasta salads than I can count, trust me when I say this one’s special. The smoky bacon hugs sweet corn, tender chicken high-fives pesto, and those colorful bell peppers? They’re basically confetti for your taste buds. Whether you’re feeding a hungry crowd or meal-prepping like a boss, this salad’s got your back. Let’s make magic!
How This Salad Became My Summer Love Language
This recipe started as a happy accident during my cousin’s lakeside wedding. Picture me – 22 years old, “assistant caterer” (read: glorified salad-tosser) – staring at a mountain of leftover grilled chicken and corn. Cue the midnight kitchen improv session! I raided the pantry, stole bacon from the breakfast crew, and whipped up a pesto-mayo hybrid. Next thing I knew, bridesmaids were abandoning the dance floor for second helpings. Now, every time I make it, I’m back at that lake – fireflies twinkling, laughter bouncing off the water, and that proud chef feeling when you create something truly delicious. Food memories? That’s the good stuff.
Your Flavor Toolkit: Ingredients & Smart Swaps
- 12 oz rotini pasta – Those spirals trap dressing like flavor pockets! Penne works too.
- 2 cups cooked chicken – Rotisserie chicken MVP! Leftover grilled works great.
- 1 cup corn kernels – Fresh-off-the-cob is killer, but frozen (thawed) is my weeknight hero.
- Red & yellow bell peppers – Color = crunch! Swap in cherry tomatoes or cukes if needed.
- 6 slices bacon – Pro tip: Bake it on a rack for perfect crispiness!
- 1/2 cup creamy pesto dressing – Store-bought works, but my homemade hack? Next-level.
- 1/4 cup mayo (optional) – Adds lushness. Greek yogurt lightens it up!
Let’s Build Flavor Town: Step-by-Step Guide
Step 1: Pasta Perfection
Cook pasta in heavily salted water (it should taste like the sea!). Drain and rinse under cold water – stops cooking and removes sticky starch. Shake like you’re in a 90s boyband music video.
Step 2: Bacon Boss Mode
While pasta cooks, bake bacon at 400°F on a wire rack over a sheet pan. 15-18 mins = perfect crunch. Blot, then crumble into meaty confetti.
Step 3: Chop Squad Assemble
Dice peppers into uniform pieces – we eat with our eyes first! Shred chicken with forks or go rustic with hand-torn chunks.
Step 4: The Big Toss
In your largest mixing bowl (think “salad swimming pool”), combine everything except dressing. Chef’s secret: Mix dry ingredients first for even distribution!
Step 5: Dress to Impress
Whisk dressing + mayo (if using). Pour half over salad, toss gently. Taste before adding more – you can always add, can’t remove!
Serve It Like You Mean It
Pile it high in a vintage ceramic bowl with basil leaves artfully strewn across the top. For picnics? Mason jars with layered ingredients – just shake to mix! Pair with lemonade spiked with mint or a crisp rosé.
Mix It Up: 5 Killer Twists
- Mediterranean Mood: Swap bacon for kalamata olives + feta
- Tex-Mex Fiesta: Add black beans, chili powder, lime juice
- Low-Carb Love: Use zucchini noodles + cauliflower rice
- Vegan Vibes: Smoked tofu chicken + coconut bacon
- Spicy Shenanigans: Throw in pickled jalapeños + sriracha drizzle
Chef Confidential: Behind the Recipe
True story: I once accidentally used cinnamon instead of paprika in the dressing. Don’t be like me – label your spices! Over the years, I’ve learned to make it 2 hours ahead – flavors mingle and party in the fridge. Also, doubling the bacon? Always a good idea.
Your Questions, My Answers
Q: Can I make this ahead?
A: Absolutely! Store undressed salad + dressing separately for up to 2 days. Toss 30 mins before serving.
Q: Why is my salad dry?
A: Pasta absorbs dressing – add 1-2 tbsp water or lemon juice to leftovers. More mayo/dressing never hurts!
Q: Gluten-free options?
A: Brown rice or chickpea pasta works beautifully. Just don’t overcook – GF pasta turns mushy fast!
Nutrition Breakdown (Per Serving)
Calories: 450 | Protein: 26g | Carbs: 35g | Fat: 23g | Fiber: 3g | Sugar: 4g
Print
Chicken and Corn Pasta Salad with Bacon
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
12 oz pasta (rotini or penne work great)
2 cups cooked chicken, shredded or diced
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 yellow bell pepper, diced
6 slices bacon, cooked and crumbled
1/2 cup creamy pesto dressing (store-bought or homemade)
1/4 cup mayonnaise (optional for extra creaminess)
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.
In a large bowl, combine cooked pasta, chicken, corn, bell peppers, and bacon.
In a small bowl, whisk together creamy pesto dressing and mayonnaise (if using).
Pour the dressing over the salad and toss gently until everything is evenly coated.
Season with salt and pepper to taste.
Garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 per serving
- Sugar: 4g per serving
- Fat: 23g per serving
- Carbohydrates: 35g per serving
- Fiber: 3g per serving
- Protein: 26g per serving
