Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Chicken Corn Pasta Salad with Creamy Pesto and Bacon is a vibrant and delicious dish that captures the essence of summer in every bite. This colorful salad features tender chicken, sweet corn, crispy bacon, and creamy pesto, all tossed together with rotini pasta. Perfect for potlucks, picnics, or quick weeknight dinners, this recipe is easy to make and sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 12 ounces rotini pasta
- 1 pound boneless, skinless chicken breasts (about 3-4)
- 2 cups fresh corn (sweet or frozen)
- 6 strips crispy bacon
- 1 cup creamy pesto sauce
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, sautéing for about 6-8 minutes per side until golden brown and cooked through. Dice the chicken.
- In the same or another skillet, cook bacon until crispy. Crumble into small pieces.
- In a large bowl, combine cooked pasta, diced chicken, corn, halved cherry tomatoes, crumbled bacon, and creamy pesto. Toss until well-coated.
- Add grated Parmesan cheese and mix gently.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - For added crunch and flavor, consider adding seasonal vegetables like bell peppers or swapping chicken for grilled shrimp. - To maintain bacon's crispiness when preparing ahead of time, add it just before serving.