Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Savor the vibrant flavors of Chicken Corn Pasta Salad with Creamy Pesto and Bacon. This easy-to-make dish combines tender chicken, sweet corn, crispy bacon, and a luscious creamy pesto dressing, creating a delightful medley that’s perfect for potlucks, barbecues, or a satisfying weeknight dinner. Refreshing and visually appealing, this salad is sure to impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling/Chilling
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh corn kernels
- 6 slices bacon
- ½ cup pesto sauce
- ½ cup sour cream
- 1 cup cherry tomatoes (halved)
- 2 tbsp lemon juice
Instructions
- Cook the rotini pasta in salted boiling water for about 8 minutes until al dente. Drain and rinse under cold water.
- Season chicken breasts with salt and pepper; cook in olive oil over medium heat for 6 minutes per side until golden brown. Allow to cool before slicing into bite-sized pieces.
- In the same pan, crisp the bacon until crunchy; crumble once cooled.
- In a large bowl, combine cooked pasta, sliced chicken, corn, crumbled bacon, halved tomatoes, pesto sauce, sour cream, and lemon juice. Toss gently to coat.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Customize your salad by adding bell peppers or swapping chicken for shrimp or tofu for a different protein. Store leftovers in an airtight container in the fridge for up to three days.