Description
Corn Pasta Salad with Turkey Bacon and Creamy Pesto Dressing is a vibrant and flavorful dish that’s perfect for any occasion. In just 30 minutes, you can whip up this delightful salad, making it an ideal choice for busy weeknights or festive gatherings. With the savory taste of turkey bacon combined with the freshness of corn and bell peppers, all enveloped in a creamy pesto dressing, this salad serves as a fantastic appetizer, light meal, or side dish. Whether you’re hosting a summer BBQ, potluck, or picnic, this colorful pasta salad will impress your family and friends with its delicious flavors and eye-catching presentation.
Ingredients
Scale
- 8 oz orecchiette pasta
- 1 cup corn kernels (cooked)
- 1 red bell pepper (diced)
- 4 slices turkey bacon (cooked and sliced)
- Fresh cilantro (chopped)
- Salt and pepper (to taste)
- 1/3 cup basil pesto (store-bought or homemade)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
Instructions
- Cook 8 oz of orecchiette pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While pasta cooks, dice 1 red bell pepper and chop fresh cilantro. Cook turkey bacon until crispy and slice into pieces.
- In a large mixing bowl, combine the cooked pasta, corn kernels, diced bell pepper, sliced turkey bacon, and chopped cilantro.
- In another bowl, whisk together basil pesto, Greek yogurt, mayonnaise, lime juice, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Chill for at least 10 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg