Description
A delightful summer pasta salad featuring chicken, beef bacon, fresh corn, and vibrant vegetables, perfect for gatherings.
Ingredients
- 8 oz pasta (your choice: rotini, fusilli, or penne)
- 2 cups cooked chicken, diced
- 1 cup corn (fresh or canned)
- 4 oz beef bacon, cooked and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by bringing a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.
- In a frying pan over medium heat, cook the beef bacon until crispy. Drain on paper towels and chop into small pieces.
- In a large mixing bowl, combine the cooked pasta, diced chicken, corn, halved cherry tomatoes, and red onion.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Pour this dressing over the pasta mixture and toss until everything is evenly coated.
- Fold in the chopped beef bacon. Adjust seasoning, if needed, and garnish with fresh parsley.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
This salad tastes even better after refrigerating for a few hours or overnight. Feel free to swap in whole-grain or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American