Corn Pasta Bacon Pesto (Print Version)

# Ingredients:

→ Corn Pasta Salad

01 - 8 oz orecchiette pasta or other short pasta
02 - 1 cup corn kernels, cooked
03 - 1 red bell pepper, diced
04 - 4 slices bacon, cooked and sliced
05 - Fresh cilantro, chopped
06 - Salt and pepper, to taste

→ Salad Dressing

07 - ⅓ cup basil pesto, store-bought or homemade
08 - 3 tablespoons Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 2 tablespoons lime juice, freshly squeezed

# Instructions:

01 - Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.
02 - In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice. If the dressing is too thick, thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice), or a combination of these.
03 - 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 the salad dressing. Sprinkle the chopped fresh cilantro on top.

# Notes:

01 - Corn: Use 1 cup of cooked corn kernels, equivalent to 2 ears of corn (on the cob).
02 - Basil pesto: You may use either store-bought or homemade basil pesto for this recipe.
03 - Pasta: Orecchiette pasta is recommended, but fusilli or farfalle would be good alternatives.