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This creamy corn pasta salad with turkey bacon has become my go-to potluck contribution every summer. The combination of sweet corn, smoky turkey bacon, and tangy pesto dressing creates a perfectly balanced dish that disappears quickly at gatherings.
I first created this recipe when looking for ways to use the abundance of sweet corn from our local farmers market. What started as a simple side dish quickly became a family favorite that my kids request weekly during corn season.
Ingredients
- Orecchiette pasta: Creates perfect little cups that catch the dressing and small ingredients
- Corn kernels: Add natural sweetness and summer flavor
- Turkey bacon: Provides smoky flavor with less fat than traditional bacon
- Red bell pepper: Adds vibrant color and a fresh crunch
- Fresh cilantro: Brightens the entire dish with its distinctive flavor
- Basil pesto: Forms the flavor foundation of the dressing
- Greek yogurt: Adds creaminess while keeping the dressing lighter
- Mayonnaise: Helps bind the dressing ingredients together
- Fresh lime juice: Provides acidity that balances the richness
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package directions until al dente usually 8 to 10 minutes. Be careful not to overcook as the pasta will continue to absorb moisture from the dressing. Drain thoroughly in a colander but do not rinse to help the dressing adhere better.
- Prepare the Dressing:
- Combine basil pesto with Greek yogurt mayonnaise and freshly squeezed lime juice in a mason jar or small bowl. Whisk vigorously until completely smooth and well incorporated. The dressing should have a pourable but slightly thick consistency. If needed adjust thickness by adding small amounts of Greek yogurt or lime juice until you reach your desired consistency.
- Assemble the Salad:
- In a large mixing bowl combine the cooked pasta corn kernels diced red bell pepper and chopped turkey bacon. Toss gently but thoroughly to distribute all ingredients evenly throughout the pasta. The warm pasta will slightly heat the other ingredients releasing their flavors.
- Finish and Serve:
- Pour about three quarters of the prepared dressing over the pasta mixture and fold gently with a rubber spatula until everything is well coated. Taste and add more dressing if desired. Transfer to individual serving bowls or a large serving platter and sprinkle generously with fresh chopped cilantro just before serving.
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You Must Know
Contains protein from both turkey bacon and Greek yogurt making it more satisfying
Can be made ahead and refrigerated for up to 3 days
Perfect for meal prep lunches or picnics
The secret ingredient that really makes this salad special is the lime juice in the dressing. I discovered this happy accident when I ran out of lemon juice one day and the bright citrusy note from lime perfectly complements the sweet corn and fresh herbs in a way that lemon just cant match.
Make It Your Own
This pasta salad is incredibly versatile and adaptable to what you have on hand. For a vegetarian version simply omit the turkey bacon and add a cup of halved cherry tomatoes or diced avocado for extra substance. If you prefer a more robust flavor regular bacon works beautifully too just be aware it adds more fat to the dish. For extra protein consider adding diced cooked chicken or small shrimp.
Storage Tips
This pasta salad keeps beautifully in the refrigerator for up to three days making it perfect for meal prep. Store in an airtight container with a small amount of extra dressing reserved separately. The pasta tends to absorb dressing as it sits so having that extra dressing allows you to refresh the salad just before serving. I recommend bringing the salad to room temperature for about 15 minutes before eating for the best flavor experience.
Seasonal Variations
While this recipe shines brightest in summer with fresh corn I make it year round with different seasonal adaptations. In fall swap the corn for roasted butternut squash cubes and add some toasted pecans. Winter versions work well with frozen corn and sun dried tomatoes for brightness. Spring calls for fresh peas and asparagus tips. The versatile pesto dressing complements all these variations beautifully.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute orecchiette with any short pasta such as fusilli, penne, or farfalle for similar results.
- → What can I use instead of turkey bacon?
You can use regular pork bacon, pancetta, or even a plant-based bacon alternative to suit your dietary preferences.
- → How can I make the dressing thinner?
If the dressing is too thick, add more Greek yogurt, a small amount of water, or extra lime/lemon juice to adjust the consistency.
- → Can I prepare this dish in advance?
Yes, you can cook the pasta and prepare the dressing ahead of time. Combine all ingredients just before serving for the freshest taste.
- → Is there a dairy-free dressing option?
To make the dressing dairy-free, replace Greek yogurt and mayonnaise with a plant-based alternative or extra virgin olive oil.