Grilled chicken and sweet corn pasta salad tossed in a creamy pesto yogurt dressing ready in 30 minutes.
Here in Austin, "salad season" is less about delicate greens that wilt in the humidity and more about substantial, hearty bowls that can stand up to a backyard barbecue. This Pesto Chicken and Corn Pasta Salad is a staple in my rotation because it bridges the gap between a light lunch and a comforting dinner. It combines the smoky, savory crunch of bacon with the sweetness of corn and the herbal brightness of basil pesto. Unlike traditional mayonnaise-heavy pasta salads, this version uses a base of Greek yogurt and lime juice, creating a dressing that is creamy but refreshingly tangy. It is the kind of dish that disappears first at a potluck, leaving just a few stray kernels of corn at the bottom of the bowl.
The temperature of your ingredients is the single most critical factor in this recipe. You must allow the cooked pasta and the seared chicken to cool to room temperature before tossing them with the yogurt-based dressing. If you combine them while hot, the heat will break the emulsion of the yogurt and mayonnaise, resulting in a separated, oily sauce rather than a creamy coating.
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Why You'll Love This Recipe
- Lighter Creaminess: By swapping the majority of the mayonnaise for Greek yogurt, you get a protein boost and a tangy flavor profile that cuts through the rich bacon.
- Texture Variety: Orecchiette pasta is specifically chosen because its cup-like shape catches the corn kernels and bacon bits, ensuring every bite is fully loaded.
- High Protein: With a pound of chicken thighs and bacon, this is substantial enough to serve as a standalone main course.
- Herbal Punch: The basil pesto provides a depth of flavor that usually requires chopping endless fresh herbs, saving you prep time.
Ingredients
To ensure the salad has the right mouthfeel, specific cuts and types of ingredients are necessary.
- Orecchiette Pasta: 8 ounces. The name means "little ears." This shape creates little scoops for the corn and dressing.
- Chicken Thighs: 1 lb boneless, skinless. Thighs are preferred over breasts because they remain juicy and tender even when served cold.
- Bacon: 6 strips thick-cut bacon. Cooked until crisp and chopped.
- Corn: 1 cup kernels. Fresh corn cut off the cob provides the best "pop," but frozen sweet corn (thawed) works well too.
- Red Bell Pepper: 1 large, diced. This adds a necessary crunch and sweetness.
- Basil Pesto: ⅓ cup. A high-quality refrigerated pesto is best if not making homemade.
- Greek Yogurt: 3 tablespoons plain, full-fat.
- Mayonnaise: 2 tablespoons. This stabilizes the yogurt.
- Lime Juice: 2 tablespoons freshly squeezed. The acid brightens the heavy pesto.
- Spices: Italian seasoning, chili powder, salt, and pepper for the chicken rub.
How to Make Pesto Chicken and Corn Pasta Salad
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to package instructions until al dente. Do not overcook, as the pasta will soften further as it absorbs the dressing. Drain and rinse briefly under cold water to stop the cooking process. Set aside to cool.
Sear the Chicken
Pat the chicken thighs dry with a paper towel. Season them generously on both sides with Italian seasoning, chili powder, salt, and black pepper. Heat a cast-iron skillet over medium heat for 2 minutes to ensure even heat distribution. Add the olive oil. Place the chicken thighs in the hot skillet. Cook for 5 minutes on one side without moving them. This creates a golden, flavorful crust. Flip the chicken, reduce heat to low-medium, and cook for another 5 to 7 minutes until the internal temperature reaches 165°F. Remove from heat and let rest before slicing thinly.
Whisk the Dressing
In a mason jar or small bowl, combine the basil pesto, Greek yogurt, mayonnaise, and fresh lime juice. Whisk vigorously until the mixture is a uniform, pale green color. If the dressing feels too stiff (pesto consistency varies), whisk in a teaspoon of water or extra lime juice to reach a pourable consistency.
Assemble the Salad
In a very large mixing bowl, combine the cooled pasta, corn kernels, diced red bell pepper, and the chopped crispy bacon. Pour the dressing over the mixture and toss gently to coat.
Serve
Divide the pasta mixture into bowls. Top with the sliced chicken thighs. Garnish with fresh chopped basil and a final crack of black pepper.
Common Mistakes to Avoid
- Using Chicken Breast: Chicken breast tends to dry out when grilled and then chilled. Thighs maintain a much better texture for cold salads.
- Overcooking the Pasta: Mushy pasta will disintegrate when tossed with the heavy ingredients. Aim for a firm bite.
- Dressing Too Early: Pasta acts like a sponge. If you dress this salad hours in advance, it may look dry by serving time. Keep a little extra dressing on the side to refresh it.
Tips and Tricks for Success
- Char the Corn: If using fresh corn, toss the kernels in a hot dry skillet for 2 minutes before adding to the salad. That little bit of char mimics a roasted flavor profile.
- The Pasta Shape: If you cannot find orecchiette, look for small shells or "pipette" pasta. You need a shape with a cavity to hold the corn.
- Resting the Meat: Let the chicken rest for at least 10 minutes before slicing. If you slice it straight out of the skillet, the juices will run out, leaving you with dry meat.
Variations
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes to the dressing for a Tex-Mex flair.
- Mediterranean Twist: Swap the corn for artichoke hearts and the cheddar (if adding cheese) for feta crumbles.
- Vegetarian: Omit the chicken and bacon. Roast chickpeas with the chili powder and Italian seasoning for a crunchy protein alternative.
How to Serve
This salad is robust enough to stand on its own as a main course lunch. For dinner, it pairs beautifully with a simple green salad or some grilled garlic bread. It is best served chilled or at room temperature.
Make Ahead and Storage
- Refrigerator: Store the salad in an airtight container in the fridge for up to 3 days.
- Refresh: As mentioned, the pasta will soak up the sauce. Stir in a splash of water or a teaspoon of olive oil before serving leftovers to bring back the creamy consistency.
- Freezing: Do not freeze this salad. The yogurt and mayonnaise emulsion will break and separate upon thawing, ruining the texture.
Recipe Notes / What I Learned
I learned that the lime juice is the unsung hero here. Pesto can sometimes be heavy and oily. The acidity of the lime cuts right through that richness, making the whole dish feel lighter and more summer-appropriate.
Nutrition Snapshot
One serving contains approximately 480 calories, 22g fat, and 30g protein.
Chicken and Corn Pasta Salad with Bacon
Equipment
- 1 Large pot for pasta
- 1 Cast-iron skillet or heavy-bottomed pan for chicken
- 1 Mason jar or bowl for dressing
Ingredients
Group: Pasta
- 8 oz orecchiette pasta or other short pasta
Group: Chicken
- 1 lb skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- salt and black pepper to taste
- 2 tablespoons olive oil
Group: Salad dressing
- ⅓ cup basil pesto store-bought or homemade
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
Group: Salad ingredients
- 1 cup corn kernels cooked
- 1 red bell pepper, diced
- 6 strips bacon, cooked and sliced
- fresh basil, chopped for garnish
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.
- Generously season the chicken thighs with Italian seasoning, chili powder, salt, and freshly ground black pepper. Heat an empty cast-iron skillet over medium heat for **2 minutes**. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for **5 minutes on one side**, without moving it. Flip the chicken thighs over, reduce heat to low-medium, and cook for about **5 more minutes** or longer on the other side, undisturbed, until it's cooked through (165°F / 74°C). Remove from heat. Slice the chicken thinly.
- In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice), or a combination.
- In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine. Distribute into individual salad bowls. Top with sliced cooked chicken. Top with the salad dressing. Sprinkle the chopped fresh basil on top.
Notes
Nutrition
FAQs
Can I use rotisserie chicken?
Yes. To save time, use shredded rotisserie chicken. You will miss out on the specific chili-spice rub flavor, but it is a great shortcut.
Is this gluten-free?
To make this gluten-free, simply use a certified gluten-free pasta (brown rice or chickpea pasta works well) and ensure your pesto brand is GF.
Can I use frozen corn?
Yes. Just thaw the corn under warm water and drain it well before adding it to the salad. You do not need to cook it, as thawed sweet corn has a nice crisp texture.
