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Chicken and Corn Pasta Salad with Bacon comes together in just half an hour and hits nearly every note of a perfect summer meal. Tender pasta and savory chicken mix with crisp corn, colorful bell pepper, and smoky bacon, all tossed in a creamy herby dressing. I love making this when I need something quick that still feels just a bit special, whether for an easy dinner or a potluck with friends.
My crew always gets excited when I pull out this salad. Once I started bringing it to outdoor get-togethers, it became a summer must-have as soon as warmer days roll in.
Tasty Ingredients
- Greek yogurt: keeps everything tangy and rich — go for the full-fat kind if you can
- Basil pesto: brings in those fresh, herby hits — homemade or your go-to store brand both rock
- Orecchiette pasta: makes every bite fun and helps the creamy stuff stick — any short noodle works though
- Chili powder: gives a gentle kick — grab mild if kids are joining in
- Bacon: smoky, salty goodness — cook it till it’s crispy all the way
- Lime juice: fresh and zippy, really ties everything together — use real limes if you can
- Red bell pepper: super snappy and colorful — look for crisp and shiny ones
- Fresh basil: toss on top for a pop of green — bright, fragrant leaves are best
- Corn kernels: some sweetness and crunch — slice ‘em off cobs in summer or grab frozen
- Boneless chicken thighs: juicy and full of flavor — pick plump, pink ones
- Italian seasoning: brings those classic herby tastes — a fresh blend works extra well
- Mayonnaise: adds even more creaminess — don’t skimp, full fat is the way
Clear Steps to Make It
- Put It All Together:
- Grab a big bowl and pile in cooled pasta, bacon bits, diced peppers, plus the corn. Mix gently. Split across bowls, top with the chicken slices, drizzle with that creamy dressing, and sprinkle fresh basil and pepper. Eat right away, or stash it in the fridge for later.
- Mix Up the Dressing:
- Dump pesto, yogurt, mayo, and squeezed lime into a jar or mixing bowl. Whisk it all up. Too thick? Add a spoonful of yogurt, a splash of water, or a little more lime to thin it out. You want it creamy but pourable, so it covers everything nicely.
- Get the Chicken Ready:
- Rub both sides of your chicken with Italian seasoning, chili powder, salt, and pepper. Let a skillet get hot for a couple of minutes. Drizzle in a bit of oil. Lay down the chicken and let it cook undisturbed to get a golden side, then flip, lower the heat, and finish cooking till a thermometer says 165°F. Rest the chicken, then cut across the grain so every piece is juicy and easy to eat.
- Boil the Noodles:
- Fill a big pot and salt the water well. Cook your orecchiette following the package — just till tender. Drain and set aside for a few so it cools off slightly. This keeps the pasta from getting soggy and lets it hold onto the good stuff.
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What I love most? The taste of that sweet corn. I used to shuck cobs just like this on my grandma’s porch in the heat. That pop always gives me a hit of summer nostalgia. Even now, I hunt for the freshest ones at the market — you really can taste the difference.
How to Store
Just pop leftovers in the fridge and they’ll be good for up to three days. If you can, keep the chicken in a separate container so it stays nice and juicy. Add basil right at the end so the flavor stays fresh and bright.
Swaps and Changes
Feel like saving time? Rotisserie chicken works awesome here. No fresh corn? Frozen or even canned totally does the trick. Want a lighter dressing? Skip the mayo and use all Greek yogurt, or go dairy free with your favorite plant-based alternative.
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Ways to Serve
Squeeze some extra lime or lemon wedges over the top — so zingy. It goes great next to a crisp green salad or some juicy watermelon. Leftovers? I stuff them into a wrap for a fast lunch and it totally works.
Flavor Story
This salad mixes backyard barbecue flavors with a sprinkle of Mediterranean charm from the pesto. I dig how it’s classic and a tiny bit adventurous — every party I bring it to ends up feeling like a little sunny celebration with family.
Frequently Asked Questions About Recipes
- → Can I use rotisserie chicken instead of cooking chicken thighs?
Definitely! Just grab some shredded rotisserie chicken and toss it in—that skips cooking the thighs entirely.
- → What type of pasta is best for this dish?
Any little pasta shape works: farfalle, fusilli, or orecchiette scoop up the sauce and give you a great bite.
- → Can I make this salad in advance?
For sure—build everything ahead, then dress and stir in basil right when serving for max freshness and crunch.
- → Is there a substitute for basil pesto?
Try swapping in parsley pesto or even your favorite light vinaigrette if you want a change-up.
- → How do I keep the bacon crispy?
Just sprinkle the bacon on just before you eat, or set it aside for people to mix in—keeps every bite crisp!