Corn Pasta Salad with Turkey and Creamy Pesto Dressing
Corn Pasta Salad with Turkey and Creamy Pesto Dressing is a refreshing and flavorful dish that combines the sweetness of corn, the savory crunch of turkey and a rich, creamy pesto dressing. This quick recipe is perfect for busy weekdays or festive gatherings, taking just 30 minutes to prepare. Whether served as a light meal, a hearty side at picnics and potlucks, or as part of a BBQ spread, this salad will impress your friends and family with its delicious taste and vibrant colors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 8 oz orecchiette pasta
- 1 cup cooked corn kernels
- 1 diced red bell pepper
- 4 slices cooked turkey sliced
- Fresh cilantro, chopped
- Salt and pepper to taste
- 1/3 cup basil pesto
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
Instructions
- Cook the orecchiette pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Dice the red bell pepper and chop the cilantro.
- Cook turkey in a skillet until crispy; let cool slightly before slicing.
- In a bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice to create the dressing.
- In a large mixing bowl, combine pasta, corn, bell pepper, turkey and cilantro. Pour the dressing over the salad and toss gently to coat evenly.
- Season with salt and pepper to taste before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg