Chicken and Corn Pasta Salad (Printable Version)
Juicy chicken, sweet corn, bacon, and fresh pasta tossed in a basil yogurt dressing for a hearty summer dish.
# 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:
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.
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.
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.
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.
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:
01 -
Fresh corn on the cob provides optimal sweetness and texture, but frozen or canned corn may be used if fresh is unavailable.
02 -
Orecchiette, fusilli, or farfalle are suitable pasta choices that hold the dressing well.
03 -
Both homemade and store-bought basil pesto work equally well for this preparation.