Summer Corn Pasta Salad with Creamy Pesto Dressing
Refreshing summer pasta salad blending corn, bell pepper, and bacon with creamy pesto. A little cool, a little rich, ready in less than an hour.
Equipment
- 1 Pressure Cooker with good lid for valve hiss
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 8 ounces pasta penne or rotini
- 2 cups corn kernels fresh or frozen
- 1 red bell pepper diced small
- 4 slices bacon cooked crispy, crumbled
- ½ cup creamy pesto dressing
- Salt and pepper to taste
Instructions
Instructions
- Pour your 8 ounces of pasta into the pressure cooker pot. Add water to cover by about an inch.
- Lock the lid in place and turn on the pressure cooker. Wait for the pressure build to start.
- Cook the pasta until al dente, usually a minute or two less than package instructions. Quick release when done.
- Drain the pasta and place in a large bowl. Add corn kernels and diced red bell pepper.
- Stir in crumbled bacon and pour creamy pesto dressing over. Toss gently, season with salt and pepper, and chill for at least 30 minutes.
Notes
The salad stays fresh for about 3 days in the fridge. For best results, prep bacon and corn ahead. Adding dressing right before serving keeps everything crisp.