Pesto Chicken Pasta Salad with Corn, Avocado & Bacon

This Pesto Chicken Pasta Salad with Corn, Avocado & Bacon is a vibrant, flavor-packed dish that’s perfect for warm-weather meals, potlucks, or a fresh twist on weekday lunches. Tender pasta is tossed with juicy chicken, smoky bacon, sweet corn, creamy avocado, and a bright basil pesto dressing that ties everything together. The combination of crisp, creamy, and savory textures makes every bite exciting.

It’s hearty enough to serve as a main course but light and refreshing enough to work as a side dish alongside grilled meats or summer spreads. With its colorful ingredients and zesty flavor, it’s the kind of recipe that’s just as welcome at a backyard BBQ as it is in your meal prep containers for the week ahead.

Ingredients (Serves 6–8)

For the Salad:

  • 8 oz (225 g) rotini or penne pasta

  • 1 ½ cups cooked chicken breast, diced or shredded

  • 4 slices bacon, cooked until crispy and crumbled

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 large avocado, diced

  • ½ cup cherry tomatoes, halved (optional)

  • Fresh basil leaves, for garnish

For the Dressing:

  • ½ cup basil pesto (store-bought or homemade)

  • 2 tbsp mayonnaise or Greek yogurt (for creaminess)

  • 1 tbsp lemon juice

  • Salt & freshly ground black pepper, to taste

Directions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, rinse under cold water to stop the cooking, and set aside to cool completely.

  2. Prepare the Mix-Ins
    While the pasta cools, dice or shred the cooked chicken, crumble the cooked bacon, and dice the avocado. If using frozen corn, thaw it; if fresh, lightly steam or grill for added flavor.

  3. Make the Dressing
    In a small bowl, whisk together the pesto, mayonnaise (or yogurt), lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste — adding more lemon juice for brightness or more pesto for a stronger basil flavor.

  4. Assemble the Salad
    In a large mixing bowl, combine the cooled pasta, chicken, bacon, corn, avocado, and cherry tomatoes (if using). Pour over the dressing and gently toss to coat everything evenly without mashing the avocado.

  5. Garnish & Serve
    Transfer to a serving dish, garnish with fresh basil leaves, and serve immediately. For a more chilled salad, cover and refrigerate for 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: ~350 kcal per serving
Servings: 6–8

The Origin of Pesto Chicken Pasta Salad

While pasta salad is a staple in American summer cookouts, pesto brings an unmistakable Italian flair. Pesto originated in Genoa, Italy, and traditionally combines fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Here, it’s used as the base for a creamy, tangy dressing that pairs beautifully with both the mild chicken and the smoky bacon. The addition of avocado nods to California cuisine, blending Mediterranean freshness with modern, wholesome twists.

Why This Recipe Works

  • Balanced Flavors: The herbaceous pesto, salty bacon, creamy avocado, and sweet corn create a well-rounded taste in every bite.

  • Texture Variety: Crisp bacon, tender pasta, juicy chicken, and creamy avocado keep the dish interesting.

  • Quick & Versatile: Can be served warm, room temperature, or cold — and easily prepped ahead of time.

  • Meal-Prep Friendly: Holds up well in the fridge (minus the avocado, which is best added fresh).

Pro Tips for Success

  • Cook the pasta in generously salted water for the best flavor.

  • If making ahead, toss pasta with a little olive oil before chilling to prevent sticking.

  • Add avocado just before serving to keep it fresh and green.

  • For extra flavor, grill the corn before adding it.

Variations

  • Caprese Twist: Swap bacon for mozzarella pearls and add extra tomatoes.

  • Mediterranean Style: Add sliced black olives, artichoke hearts, and sun-dried tomatoes.

  • Vegetarian Version: Skip the chicken and bacon, adding chickpeas for protein.

  • Spicy Kick: Stir in a pinch of red pepper flakes or drizzle with chili oil before serving.

Make Ahead & Storage

  • Make Ahead: Prepare pasta, dressing, and other mix-ins separately. Combine right before serving for the best texture.

  • Fridge: Store in an airtight container for up to 3 days (without avocado).

  • Freezer: Not recommended due to the fresh ingredients.

Serving Ideas

Serve with:

  • Grilled salmon, chicken, or steak

  • Garlic bread or focaccia

  • Fresh green salad with balsamic vinaigrette

Final Thoughts

This Pesto Chicken Pasta Salad with Corn, Avocado & Bacon is summer in a bowl — bright, fresh, and bursting with flavor. It’s hearty enough to be the star of your meal yet refreshing enough to complement anything from grilled meats to picnic spreads. With its colorful presentation and crave-worthy flavor combination, this is one recipe you’ll find yourself making again and again.