Description
A vibrant and refreshing summer pasta salad featuring corn, bell pepper, and crispy bacon, tossed in a creamy pesto dressing.
Ingredients
Scale
- 8 ounces pasta (farfalle or rotini)
- 1 cup fresh corn kernels (or canned corn)
- 1 bell pepper, diced (any color)
- 6 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup creamy pesto dressing
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, bell pepper, bacon, cherry tomatoes, and red onion.
- Drizzle the creamy pesto dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil if desired.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add more dressing before serving leftovers if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg