Summer Corn Pesto Pasta Salad

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 8
Best Season: Suitable throughout the year, Summer
Dietary: Gluten Free
Ingredients
    For the Salad:
  • 12 oz. pasta (I use Jovial organic bow tie style brown rice pasta. You could also use a chickpea pasta for added protein! Any pasta works! You also could use penne style pasta)
  • 2 corn (ears of corn, cooked and kernels removed)
  • 1 red bell pepper (diced)
  • 8 slices bacon (cooked and chopped. Use turkey bacon for a lighter option)
  • 2 avocados (diced)
  • salt (to taste)
  • pepper (to taste)
    • For the Dressing:
  • 1 cup pesto (reserve about ΒΌ cup for topping. Try my homemade pesto!)
  • 1/3 cup Greek yogurt (plain, nonfat)
  • 1/2 lemon (juice of 1/2 a lemon)
  • 1 lemon (zest of 1 lemon)
  • salt (to taste)
  • pepper (to taste)
Instructions
  1. 1
    Cook the Pasta: Boil pasta according to package instructions. Drain and let cool, tossing with a little olive oil to prevent sticking.
  2. 2
    Make the Dressing: In a small bowl, whisk together pesto, Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper.
  3. 3
    Assemble the Salad: In a large bowl, combine cooled pasta, corn, bell pepper, bacon, and avocados. Pour the dressing over the salad and toss until everything is well coated. Season with additional salt and pepper to taste, if needed.
  4. 4
    Finish and Chill: If you can, chill the salad in the fridge for 15-20 minutes to let the flavors meld together. Before serving, drizzle with the reserved pesto on top for a fresh pop of flavor.
Note

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Please note that my nutrition label is approximate and has slight rounding.

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