I prepared a summer pasta salad with vibrant corn kernels, crisp bacon, and diced red bell pepper mixed into perfectly cooked fusilli. Fresh basil and minced garlic meld with a tangy lemon juice finish and creamy Parmigiano-Reggiano for a refreshing twist that promises a delightful balance of flavors.

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I’ve been experimenting with fresh recipes lately and came across this summer pasta salad that totally surprised me. I started with 12 oz of dried pasta cooked al dente, then tossed in 1 cup of fresh corn kernels and a red bell pepper diced just right.

To add a savory kick, I crumbled 4 slices of bacon that had been cooked until crisp. The magic really happened when I mixed in a creamy pesto dressing that I whipped up using packed fresh basil leaves, 2 minced garlic cloves, 1/3 cup of grated Parmigiano-Reggiano cheese, 1/2 cup olive oil, a bit of heavy cream, and a squeeze of lemon juice for brightness.

I seasoned it with just the right amount of salt and pepper. This salad has a cool vibe perfect for a summer dinner, merging light flavors with a distinctive twist that makes every bite interesting.

Enjoy putting this twist on your summer eating routine!

Why I Like this Recipe

I like this recipe because it combines a bunch of different textures and flavors that make every bite interesting. I love the crisp bacon mixed with the sweet corn and crunchy red bell pepper, they all bring their own little twist to the dish. I also really dig the creamy pesto dressing; the blend of basil, lemon, garlic, and Parmigiano-Reggiano delivers a bold, fresh taste that ties everything together. Plus, the heavy cream gives it a comforting richness that makes it feel extra special on a hot summer day.

This summer pasta salad is like a mix of everything awesome. It’s got juicy corn, crunchy bell pepper, and crisp bacon all tossed together with pasta, then covered in a smooth creamy pesto dressing. Its super refreshing and a perfect dish when you need something tasty and cool.

Ingredients

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Pasta: Provides hearty carbohydrates, fueling energy and giving the salad a satisfying base.
Fresh corn: Adds natural sweetness, fiber and crisp texture.
It’s like summer in every bite.
Red bell pepper: Rich in vitamin C, crunchy, and lightly sweet.
Its color pops, make salad look awesome.
Bacon: Gives smoky, salty crunch.
Even though it’s a tasty treat, use sparingly for health.
Fresh basil: Aromatically fresh, herbal touch that brightens the creamy pesto dressing.
Parmigiano-Reggiano: This aged cheese provides saltiness, protein, and that rich umami flavor.
Olive oil: Healthy fats make the creamy dressing smooth and every mouthful satisfying.
Garlic: Adds bold flavor and punch to the dressing.
It really levels up everything.

Ingredient Quantities

12 oz dried pasta (fusilli or bow-tie) cooked al dente

1 cup fresh corn kernels (or kernels from 2 ears of corn)

1 red bell pepper, seeded and diced

4 slices bacon, cooked until crisp then crumbled

1 cup fresh basil leaves, packed

1/3 cup grated Parmigiano-Reggiano cheese

2 garlic cloves, minced

1/2 cup olive oil

1/2 cup heavy cream

Juice of 1/2 lemon

Salt and pepper to taste

How to Make this

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1. First, cook 12 oz of dried pasta in a large pot of salted water until al dente then drain and set aside.

2. While the pasta cooks, dice the red bell pepper after removing the seeds and measure out 1 cup of fresh corn kernels.

3. Cook 4 slices of bacon in a skillet over medium heat until crisp, then let it cool and crumble into pieces.

4. In a blender or food processor, combine 1 cup fresh basil leaves, 1/3 cup grated Parmigiano-Reggiano, 2 minced garlic cloves, and the juice of 1/2 a lemon.

5. Slowly pour in 1/2 cup olive oil while blending until the mixture becomes a smooth pesto.

6. Stir in 1/2 cup heavy cream into the pesto until just combined.

7. In a big bowl, toss the cooked pasta, corn kernels, diced bell pepper, and crumbled bacon together.

8. Pour the creamy pesto dressing over the salad and gently mix so everything gets a good coating.

9. Season with salt and pepper to taste and mix again.

10. Chill the salad in the refrigerator for at least 30 minutes before serving. Enjoy your summer pasta salad!

Equipment Needed

1. Large pot to boil 12 oz of pasta in salted water.
2. Colander for draining the cooked pasta.
3. Skillet to fry 4 slices of bacon until crisp.
4. Knife to dice the red bell pepper and remove its seeds.
5. Cutting board for prepping the bell pepper.
6. Blender or food processor for making the pesto with basil, garlic, lemon juice, and Parmigiano-Reggiano.
7. Measuring cups and spoons to measure the corn kernels, olive oil, heavy cream, and other ingredients.
8. Big mixing bowl to toss together the pasta, veggies, and bacon.
9. Spatula or wooden spoon to mix the creamy pesto dressing evenly.
10. Refrigerator to chill the salad for at least 30 minutes before serving.

FAQ

Q: What type of pasta works best?

A: You can use fusilli or bow-tie pasta since they help hold the sauce well but really any shape you like works fine.

Q: Can I make this recipe vegetarian?

A: Yeah, just leave out the bacon and maybe toss in some extra veggies like chopped tomatoes or olives for that extra flavor.

Q: How should I store the leftover salad?

A: Put the salad in an airtight container and store it in the fridge, it should stay good for about 2-3 days, just give it a toss before serving.

Q: Can the dressing be made ahead of time?

A: Sure thing, you can mix up the creamy pesto dressing early and keep it in the fridge for a day or two, then mix with the salad just before serving.

Q: Is it important to use fresh corn?

A: Fresh corn adds a sweet crunch but if you dont have it, frozen or even canned corn is an alright substitute.