Chicken and Corn Pasta Salad with Bacon and Bell Peppers – A Zesty Summer Salad Favorite

Looking for a vibrant, hearty, and flavor-packed summer salad that works perfectly for picnics, potlucks, or easy lunches? This Chicken and Corn Pasta Salad with Bacon and Bell Peppers is the ultimate seasonal go-to. It’s refreshing yet filling, loaded with texture, and bursting with colors that scream summer. Even better—it’s easy to make and can be prepped ahead of time.

Ingredients for This Flavorful Summer Salad

To make 4–6 servings of this delicious summer salad, you will need:

For the Salad:

• 2 cups cooked pasta (penne, rotini, or bow tie work great)

• 1 ½ cups cooked chicken breast, shredded or chopped

• 1 cup canned or fresh corn kernels (drained if canned)

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 3–4 strips of crispy bacon, crumbled

• 2 green onions, finely sliced

• ¼ cup chopped fresh parsley or cilantro (optional)

the Creamy Dressing:

• ½ cup mayonnaise

• ¼ cup sour cream or plain Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar or lemon juice

• Salt and black pepper to taste

• ½ teaspoon garlic powder

• Optional: a pinch of smoked paprika or chili flakes for heat

Tools You’ll Need to Prepare This Summer Pasta Salad

• Large mixing bowl

• Medium saucepan (for cooking pasta)

• Skillet (for cooking bacon if not pre-cooked)

• Knife and cutting board

• Small bowl (for dressing)

• Spoon or spatula

• Strainer or colander

How to Make Chicken and Corn Summer Salad Step-by-Step

1: Cook the Pasta

1. Bring a medium pot of salted water to a boil.

2. Add pasta and cook until al dente (usually 8–10 minutes depending on type).

3. Drain and rinse under cold water to stop cooking. Set aside to cool.

2: Prepare the Chicken and Bacon

1. If using raw chicken breast, season with a little salt and pepper and pan-sear or boil until fully cooked, then shred or chop.

2. If using leftover rotisserie chicken, remove skin and shred the meat.

3. In a skillet, cook bacon until crispy, drain on paper towels, then crumble into pieces.

3: Dice the Vegetables

1. Dice red and yellow bell peppers into small, even cubes.

2. Slice green onions and chop parsley or cilantro if using.

3. Drain corn if using canned, or cook fresh corn until tender and slice off kernels.

4: Make the Dressing

1. In a small bowl, whisk together mayonnaise, sour cream or yogurt, mustard, vinegar or lemon juice, garlic powder, salt, and pepper.

2. Taste and adjust seasoning. Add a pinch of paprika or chili flakes for a little kick if desired.

5: Assemble the Salad

1. In a large bowl, combine cooked pasta, chicken, corn, bell peppers, bacon, and green onions.

2. Pour the dressing over the salad and mix well to coat everything evenly.

3. Sprinkle with chopped herbs and give one final toss.

6: Chill and Serve

1. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.

2. Serve cold or at room temperature.

Helpful Tips for Making or Serving

• Make it ahead: This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep or next-day lunches.

• Add-ins: Try black beans, diced avocado, or shredded cheese for extra flair.

• Make it lighter: Use Greek yogurt entirely in place of mayonnaise for a healthier twist.

• Make it vegetarian: Simply omit the chicken and bacon and add more veggies like cucumbers or cherry tomatoes.

• Perfect pairings: Serve this salad with fresh lemonade, iced tea, or a crisp white wine for the perfect summer spread.

Approximate Nutritional Value (Per Serving)

(Based on 6 servings)

• Calories: ~410 kcal

• Protein: ~22g

• Fat: ~24g

• Carbohydrates: ~30g

• Fiber: ~3g

• Sodium: ~480mg

Conclusion

This Chicken and Corn Pasta Salad with Bacon and Bell Peppers is everything you want in a summer salad: creamy, crunchy, savory, and satisfyingly filling. With just the right mix of protein, veggies, and pasta, it strikes the perfect balance between refreshing and hearty. Whether you’re packing it for a picnic, whipping it up for a barbecue, or enjoying it as a quick weekday lunch, this dish is guaranteed to become a warm-weather favorite.

So, next time you’re in need of a no-fuss yet crowd-pleasing summer salad, try this one—you won’t regret it!