Description
Learn how to make a delicious Summer Pasta Salad with corn, bell pepper, bacon, and creamy pesto dressing. Perfect for your next BBQ or picnic!
Ingredients
- 1 pound (454 g) (450 grams) pasta, such as fusilli or rotini
- 2 cups (480 ml) (320 grams) corn kernels, fresh or frozen
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 6 slices turkey bacon, cooked and crumbled
- 1 cup (240 ml) (240 milliliters) cherry tomatoes, halved
- 1/2 cup (120 ml) (120 milliliters) creamy pesto dressing
- 1/4 cup (60 ml) (60 milliliters) grated cheese (use a halal-friendly alternative)
- Salt and pepper to taste
- 1/4 cup (60 ml) (60 milliliters) fresh basil leaves, chopped
Instructions
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta and corn kernels.
- Add the diced red and yellow bell peppers to the bowl.
- Stir in the crumbled turkey bacon.
- Add the halved cherry tomatoes to the mixture.
- Pour the creamy pesto dressing over the salad ingredients.
- Sprinkle in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Gently toss all ingredients until well combined.
- Garnish with chopped fresh basil leaves.
- Chill the salad in the refrigerator for at least 30 minutes before serving.