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Chicken and Corn Pasta Salad

Category: Fresh & Vibrant Salads

This vibrant pasta salad blends tender chicken thighs, crisp bacon, and sweet corn with orecchiette and colorful bell pepper. It’s all brought together by a tangy basil pesto and Greek yogurt dressing, which keeps each bite refreshing yet rich. Quick to prepare in just 30 minutes, this hearty dish transitions seamlessly from weeknight dinners to lunch, picnics, or summer potlucks. The use of fresh herbs and bright lime juice elevates familiar flavors, while the combination of textures—from chewy pasta to juicy chicken and smoky bacon—keeps the salad satisfying and lively. Serve chilled or at room temperature, garnished with fresh basil.

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Last updated on Tue, 20 May 2025 23:36:36 GMT
Une salade de pâtes avec des légumes et des viandes grillées. Pin
Une salade de pâtes avec des légumes et des viandes grillées. | savorieswithtyla.com

Chicken and Corn Pasta Salad with Bacon comes together in just half an hour and hits nearly every note of a perfect summer meal. Tender pasta and savory chicken mix with crisp corn, colorful bell pepper, and smoky bacon, all tossed in a creamy herby dressing. I love making this when I need something quick that still feels just a bit special, whether for an easy dinner or a potluck with friends.

My family always lights up when they see this salad coming to the table. I started bringing it to summer gatherings and now everyone requests it as soon as the weather warms up.

Ingredients

  • Orecchiette pasta: gives the salad fun texture and holds onto the creamy dressing well or swap with fusilli or farfalle for another shape
  • Boneless chicken thighs: are juicy and flavorful choose ones that look pink and plump without excess liquid
  • Italian seasoning: brings classic herby notes for an extra boost of flavor opt for a fresh blend if you have it
  • Chili powder: adds just enough warmth my tip is to choose a mild one if serving little ones
  • Corn kernels: give sweetness and crunch use fresh corn cut off the cob in summer or frozen if that is what you have
  • Red bell pepper: for color and a crisp bite pick a firm pepper with shiny skin
  • Bacon: for smoky salty flavor crispy bacon is best so cook until the fat renders completely
  • Basil pesto: in the dressing for herbal richness make your own if you have fresh basil but a good store-bought version works just as well
  • Greek yogurt: adds tang and creaminess pick whole milk yogurt for the smoothest result
  • Mayonnaise: for additional creaminess go for a full fat mayo for the best flavor
  • Lime juice: brings brightness and ties the flavors together use freshly squeezed for the sharpest taste
  • Fresh basil: for garnish adds freshness look for leaves that are fragrant and not wilted

Step-by-Step Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil Add the orecchiette pasta and cook according to package directions until just tender Drain well and let cool slightly This ensures the pasta is not mushy and can hold up to dressing
Prepare the Chicken:
Season the chicken thighs on both sides with Italian seasoning chili powder salt and pepper Heat a cast iron skillet over medium heat for two minutes to ensure even cooking Add olive oil then lay in the chicken Cook on one side without moving for five minutes to achieve a golden sear Flip reduce heat to low medium and cook five minutes more or until the thickest part reads one hundred sixty five degrees F Remove and let rest then slice thinly against the grain This keeps the chicken juicy and easy to eat in the salad
Make the Salad Dressing:
Whisk together basil pesto Greek yogurt mayonnaise and freshly squeezed lime juice in a mason jar or bowl If the dressing feels too thick stir in a spoonful of yogurt a splash of water or extra lime juice until pourable This makes the dressing creamy yet pourable to coat every bite
Assemble the Salad:
In a large mixing bowl combine the drained pasta cooked corn diced bell pepper and sliced bacon Toss gently to combine Divide among individual serving bowls Top each with warm sliced chicken then drizzle with the dressing and finish with freshly chopped basil and black pepper Serve immediately or chill for later
Une salade de pâtes avec des légumes et des viandes, y compris des bacon. Pin
Une salade de pâtes avec des légumes et des viandes, y compris des bacon. | savorieswithtyla.com

My favorite part is the fresh corn I grew up shucking corn on my grandmother’s porch every summer and that bright crunch still reminds me of those sunny days spent outside. Even now I always reach for the freshest ears when I see them at the market it makes such a difference in this salad.

Storage Tips

This salad keeps perfectly in the fridge for up to three days. I recommend storing the chicken separately if possible to keep it juicy. Just add the fresh basil right before serving for the brightest flavor.

Ingredient Substitutions

Feel free to use rotisserie chicken for extra convenience. If you do not have fresh corn frozen or canned will work just as well. Swap the Greek yogurt and mayo for an all yogurt base if you want a lighter dressing or use plain dairy free yogurt if needed.

Une salade de pasta avec des légumes et des viandes grillées. Pin
Une salade de pasta avec des légumes et des viandes grillées. | savorieswithtyla.com

Serving Suggestions

Serve this salad with extra lemon or lime wedges on the side for a tangy finish. It pairs beautifully with a simple green salad or sliced watermelon for a refreshing meal. I have even piled leftovers into a tortilla for a quick wrap at lunch.

Cultural Inspiration

This salad blends classic American barbecue flavors with a touch of Mediterranean flair from the pesto dressing. I love how it feels both familiar and a little bit new every summer gathering I bring it to seems to turn into a celebration of sunny flavors and family

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking chicken thighs?

Yes, rotisserie chicken works well for convenience. Simply shred and add it to the salad instead of cooked thighs.

→ What type of pasta is best for this dish?

Orecchiette, fusilli, or farfalle are excellent choices as they hold dressing well and provide a satisfying bite.

→ Can I make this salad in advance?

Absolutely—assemble ahead but add the dressing and fresh basil just before serving for best texture and flavor.

→ Is there a substitute for basil pesto?

Pesto can be swapped with parsley pesto, or even a light vinaigrette, depending on your taste preference.

→ How do I keep the bacon crispy?

Add bacon to the salad right before serving to retain its crunch, or serve it on the side for mixing in.

Chicken and Corn Pasta Salad

Juicy chicken, sweet corn, bacon, and fresh pasta tossed in a basil yogurt dressing for a hearty summer dish.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min
By: Tyla

Category: Salads

Skill Level: Moderate

Cuisine Origin: American

Output: 4 Servings (Serves 4 people)

Dietary Preferences: ~

Ingredients

→ Pasta

01 225 g orecchiette pasta or other short pasta

→ Chicken

02 450 g skinless boneless chicken thighs
03 1 teaspoon Italian seasoning
04 0.5 teaspoon chili powder
05 Salt, to taste
06 Black pepper, to taste
07 2 tablespoons olive oil

→ Salad Dressing

08 80 ml basil pesto
09 45 g Greek yogurt
10 30 g mayonnaise
11 30 ml freshly squeezed lime juice

→ Salad Ingredients

12 160 g cooked corn kernels
13 1 red bell pepper, diced
14 6 strips bacon, cooked and sliced
15 Fresh basil, chopped, to garnish
16 Salt and black pepper, to taste

Steps

Step 01

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain and set aside.

Step 02

Generously season the chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Heat a cast-iron skillet over medium heat for 2 minutes. Add olive oil, then the chicken thighs. Cook on medium heat for 5 minutes without moving, then flip, reduce heat to low-medium, and continue cooking for approximately 5 additional minutes or until the internal temperature reaches 74°C. Remove from heat and thinly slice the chicken.

Step 03

In a mason jar or bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice until smooth. If the dressing is too thick, adjust the consistency by adding small amounts of Greek yogurt, water, or extra citrus juice as needed.

Step 04

In a large mixing bowl, combine the cooked and drained pasta, cooked corn kernels, diced red bell pepper, and sliced cooked bacon. Mix gently to combine all components.

Step 05

Portion the pasta salad mixture into individual bowls. Top each serving with sliced chicken, drizzle with the prepared salad dressing, and garnish with freshly chopped basil. Season with additional salt and pepper as desired.

Notes

  1. Fresh corn on the cob provides optimal sweetness and texture, but frozen or canned corn may be used if fresh is unavailable.
  2. Orecchiette, fusilli, or farfalle are suitable pasta choices that hold the dressing well.
  3. Both homemade and store-bought basil pesto work equally well for this preparation.

Required Tools

  • Large pot
  • Cast-iron skillet
  • Mixing bowls
  • Mason jar or small bowl for dressing
  • Sharp kitchen knife
  • Cutting board
  • Colander

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains dairy (Greek yogurt, mayonnaise, possible cheese in pesto)
  • Contains eggs (mayonnaise)
  • Contains gluten (pasta)
  • Contains nuts (if pesto contains pine nuts or similar)

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 639
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~