Chicken and Corn Pasta Salad
Description
This Chicken and Corn Pasta Salad is the ultimate fusion of creamy, smoky, and fresh flavors. Juicy, seasoned chicken pairs beautifully with sweet corn, crispy bacon, and tender pasta, all tossed in a luscious basil pesto dressing. Every bite bursts with a balance of textures and tastes, making it a […]
Ingredients
- Pasta: 8 oz orecchiette pasta (or any short pasta like fusilli, farfalle, or penne)
- Chicken: 1 lb skinless, boneless chicken thighs
- Seasoning: 1 tsp Italian seasoning, ½ tsp chili powder, salt & black pepper (to taste)
- Olive Oil: 2 tbsp
- Corn: 1 cup cooked corn kernels (from 2 ears of corn)
- Bell Pepper: 1 red bell pepper, diced
- Bacon: 6 strips, cooked and chopped
- Fresh Basil: ¼ cup, chopped
Preparation Info
- Prep Time: 0 min
- Cook Time: 0 min
- Rest Time: 0 min
- Serving: 4 people
- Difficulty: Easy
- Meal Type: -
Steps
-
Cook the Pasta:
- Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
-
Prepare the Chicken:
- Season chicken with Italian seasoning, chili powder, salt, and pepper.
- Heat a skillet over medium heat, add olive oil, and cook chicken for 5 minutes on one side. Flip and cook for another 5 minutes until fully cooked (internal temperature of 165°F/74°C).
- Remove from heat, let it rest for 5 minutes, and then slice thinly.
-
Make the Dressing:
- In a mason jar, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice.
- If the dressing is too thick, thin it out with more yogurt, lime juice, or a small amount of water.
-
Assemble the Salad:
- In a large bowl, mix cooked pasta, corn kernels, diced bell pepper, and chopped bacon.
- Distribute into individual bowls, top with sliced chicken, and drizzle the creamy pesto dressing.
- Garnish with fresh basil.
Allergens
- No allergen info available.