Chicken and Corn Salad: 15-Minute Pasta Recipe With Bacon

Introduction

Last night, I stared into my fridge after a long workday, wondering what I could possibly make with the random ingredients inside. A package of leftover rotisserie chicken, some corn, and half a pack of bacon later this Chicken and Corn Salad pasta dish was born, and it absolutely saved dinner time!

I’ve made countless pasta salads over the years, but this Chicken and Corn Salad has become my family’s weeknight hero. What makes this recipe special isn’t just its incredible flavor combination it’s how quickly it comes together. In just 15 minutes, you’ll have a deliciously satisfying meal that tastes like you spent hours in the kitchen.

Unlike many pasta salads that require chilling time or complex techniques, this Chicken and Corn Salad delivers hearty protein, sweet corn pops, and savory bacon in one bowl perfect for busy weeknights when you need something substantial but don’t have the energy for an elaborate cooking session.

Ingredients Breakdown & Substitutions

Here’s everything you’ll need to make this quick and delicious Chicken and Corn Salad pasta recipe:

• 8 oz short pasta (farfalle, rotini, or penne) Holds the dressing well; can substitute gluten free pasta if needed
• 2 cups cooked chicken (rotisserie or leftover) Saves time; can use turkey or even chickpeas for a vegetarian option
• 1½ cups fresh or frozen corn kernels Provides sweetness; canned corn works in a pinch but drain well
• 6 strips bacon, cooked and crumbled For smokiness; turkey bacon or smoked tofu for a lighter alternative
• 1 cup cherry tomatoes, halved Adds freshness; sun dried tomatoes offer a more intense flavor
• ½ red onion, finely diced Provides sharpness; green onions work for a milder taste
• ⅓ cup fresh parsley, chopped Brightens flavors; cilantro or basil make great alternatives
• ¼ cup olive oil Creates the base of the dressing; avocado oil is a good substitute
• 2 tablespoons apple cider vinegar Adds tang; white wine vinegar or lemon juice work too
• 1 tablespoon Dijon mustard Emulsifies the dressing; whole grain mustard adds texture
• 1 clove garlic, minced Provides depth; garlic powder (¼ tsp) works in a pinch
• Salt and freshly ground pepper to taste

Step by Step Instructions with Expert Tips

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Pro tip: Always salt your pasta wate rit should taste like the sea for properly seasoned pasta.

2. While pasta cooks, prepare your corn. If using fresh, cut kernels from the cob. If using frozen, quickly microwave for 1-2 minutes or add directly to the pasta during the last minute of cooking. For an extra flavor boost, try charring your corn in a dry skillet first.

3. Cook bacon in a skillet until crispy (about 5-7 minutes), then transfer to paper towels to drain. When cool, crumble into pieces. Save a tablespoon of bacon fat to add to your dressing for incredible flavor depth!

4. Prepare the dressing by whisking together olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified. If your dressing separates, add a touch more mustard to bring it back together.

5. Drain the pasta thoroughly and rinse under cold water to stop the cooking process. Don’t skip this cooling step it preserves the pasta’s texture for your salad.

6. In a large bowl, combine the cooled pasta, chicken, corn, bacon, cherry tomatoes, and red onion. For meal prep, keep these components separate until ready to serve.

7. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Add the dressing while the pasta is still slightly warm to help it absorb more flavor.

8. Fold in the fresh parsley and give everything a final gentle toss. Reserve some herbs for garnishing on top for presentation.

Why This Recipe Is a Must Try

• Ultra fast preparation Ready in just 15 minutes from start to finish
• Balanced meal in one bowl Protein, veggies, and carbs all together
• Kid approved flavors Sweet corn and savory bacon appeal to picky eaters
• Perfect for meal prep Tastes even better the next day
• Customizable Easy to adapt based on dietary preferences or what’s in your fridge
• No special equipment needed Just basic kitchen tools required
• Budget friendly Uses everyday ingredients and leftover chicken
• Great for potlucks and picnics Travels well and doesn’t need refrigeration for a few hours

Storage, Make Ahead & Freezing Tips

This Chicken and Corn Salad pasta recipe keeps beautifully, making it perfect for busy households. I often make a double batch on Sunday for easy lunches throughout the week!

Refrigerator storage:

Store in an airtight container for up to 4 days. The flavors actually develop and improve after a day in the fridge. If the pasta seems dry when serving leftovers, drizzle with a little extra olive oil or add a splash of vinegar to refresh the flavors.

Make-ahead tips:

You can prep all components separately up to 2 days in advance and assemble just before serving. Cook pasta, prepare chicken, chop vegetables, and mix the dressing then store in separate containers in the refrigerator.

Freezing:

I don’t recommend freezing this particular salad as the pasta texture suffers and the vegetables become mushy when thawed. However, you can freeze cooked chicken and bacon separately to speed up future meal preparation.

Leftover ideas:

Transform leftovers into something new! Wrap in a tortilla for a quick lunch wrap, add to a green salad for extra substance, or warm it slightly and serve over a bed of spinach for a warm dinner salad.

Creative Variations & Serving Ideas

The beauty of this Chicken and Corn Salad pasta recipe is its versatility. Here are some of my favorite ways to change it up:

Mediterranean version:

Add cucumber, feta cheese, kalamata olives, and swap parsley for dill. Use lemon juice instead of vinegar in the dressing.

Southwest twist:

Add black beans, avocado, and jalapeño. Use cilantro instead of parsley and add a dash of cumin to the dressing.

Italian inspired:

Add mozzarella pearls, basil instead of parsley, and a splash of balsamic vinegar to the dressing.

Serving suggestions:

• Serve alongside a crusty baguette for a complete meal
• Pair with a simple green salad for extra vegetables
• Enjoy with a crisp white wine like Sauvignon Blanc or Pinot Grigio for dinner
• For picnics, serve in individual mason jars for easy portable lunches

Nutrition Value

Serving size: 1/4 of recipe (approximately 1.5 cups)

This Chicken and Corn Salad pasta recipe is naturally dairy free and can be made gluten free by substituting appropriate pasta. It’s high in protein and provides a good balance of macronutrients for a satisfying meal. Nutrition values calculated using the USDA Food Database and may vary slightly based on specific ingredients used.

If you enjoyed this recipe, you might also like :

• Honey BBQ Chicken Rice
• Peruvian Grilled Chicken
• Mozzarella Stuffed Chicken
• Greek Chicken Meatballs
• Roasted Orange Chicken

Expert Tips

Having made this Chicken and Corn Salad dozens of times (it’s my go to for last minute entertaining), I’ve discovered some game changing techniques:

1. The pasta secret: Always cook your pasta 1 minute less than the package instructions for pasta salad. It will continue absorbing dressing without becoming mushy.

2. Flavor boosting hack: Toss the hot pasta with 1 tablespoon of the dressing before cooling it. The warm pasta absorbs flavors better than cold pasta ever will.

3. Perfect chicken texture: For the juiciest chicken, let the cooked chicken rest for 5 minutes before cutting. If using rotisserie chicken, pull it apart with your hands rather than cutting for more natural pieces.

4. Bacon brilliance: Cook bacon in a cold skillet that’s slowly heated rather than starting with a hot pan. This renders more fat out and creates evenly crispy bacon.

5. Corn enhancement: In summer, use fresh corn kernels raw for a sweet crunch. In winter, roast frozen corn in a 400°F oven for 10 minutes for a deeper flavor.

FAQs

Conclusion

This 15-minute Chicken and Corn Salad pasta recipe has become my ultimate lifesaver on busy weeknights. What began as a fridge cleanout experiment has earned permanent status in my family’s meal rotation, and I’m betting it will in yours too!

The combination of tender chicken, sweet corn, smoky bacon and al dente pasta creates a perfect harmony of flavors and textures that’s satisfying enough for dinner yet packable for lunch the next day. The best part? It actually gets better as it sits, making it ideal for meal prep or make ahead entertaining.

What leftover proteins or vegetables would you add to make this Chicken and Corn Salad your own? Drop me a comment below I’d love to hear your creative spins on this versatile recipe!

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