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This Pesto Chicken, Corn, and Avocado Bacon Pasta Salad is the perfect quick fix salad. It’s almost no-cook and comes together in minutes. Grilled pesto chicken tossed together with a creamy, lemony parmesan dressing, fresh romaine lettuce, grilled corn, crispy bacon, and creamy avocado. This pasta is simple to toss together, super flavorful, filling, and pretty healthy too. Enjoy this for dinner and save the leftovers for lunch. Or serve this up at your next backyard dinner with friends.

overhead photo of Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

I told you I was really going to lean into Memorial Day recipes this week and I wasn’t kidding! It might be dark and dreary here, but I’m not letting that stop me from sharing new summery recipes.

Like many of you, for me, Memorial Day marks the unofficial start to summer. It’s finally that time of year for low-key, lazy days, and backyard dinners with friends and family.

With last summer being so uneventful, I feel like everyone is on the same page this summer…live it up and really embrace backyard entertaining and picnics at the park. It’s exciting, right? I really missed summer entertaining and couldn’t be more excited to share some new recipes with you guys that are easy and delicious!

So with that, I’ll stop rambling and move on to this pasta!

Pesto Chicken before cooking

The inspiration

Summertime as a kid meant simple dinners at our house. My dad would do a lot of grilled chicken and burgers, but his specialty, and my personal favorite, was his pasta salad.

He would do it up so simply with broccoli, peppers, basil, big chunks of cheddar cheese, lots of olive oil, and hot pasta. He’d toss everything together and the cheese would melt over the pasta. It was SO GOOD. I still, to this day use his trick of tossing hot pasta with cubes of cheddar. Hot pasta equals melty cheese, which equals extra delicious pasta. Trust me on this. I know this may not be the usual way to make a pasta salad, but it’s good!

I took Dad’s pesto grilled chicken and pasta salad and combined them together to make this delicious hybrid. It’s not a simple as my dad’s pasta, but both are equally delicious.

Pesto Chicken after cooking

The details on this pesto chicken pasta

I like to start with the croutons. Every salad is made better with crunchy croutons, even a pasta salad. I love making mine with torn ciabatta or sourdough bread and flaky sea salt. They’re so easy to make, I simply crisp them up in the oven. If you can find the time, homemade vs store-bought breadcrumbs are definitely worth a little extra effort.

Now on to the chicken. I kept it easy, yet still flavorful, by simply tossing the chicken with basil pesto. Using pesto is my go-to way to add delicious flavor, yet still keep the recipe as easy as can be. And with all the fresh basil we’ve been currently growing, I’m loving making basil pesto.

I decided to throw the chicken on the grill. Grilled chicken adds that summer flare, and I love the flavor and char the chicken gets from the grill. That said, if you don’t love grilling, you can easily cook the chicken up in a skillet.

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad | halfbakedharvest.com

On to that creamy parmesan dressing…

This is truly one of my favorite dressings. It’s a combination of creamy tahini (sesame seed paste) or mayo. For this pasta, I used avocado oil mayo, but tahini is great too. Then I whisk in Dijon mustard and add a few dashes of Worcestershire sauce and plenty of lemon. The mayo or tahini adds creaminess, while the parmesan adds plenty of flavor. I even make this dressing right in the bottom of my salad bowl to save on dishes.

As soon as you drain the pasta, toss it with the dressing while the pasta is still steaming. Then toss in the croutons, lettuce, grilled corn, bacon, and avocado.

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad | halfbakedharvest.com

You can eat this warm or at room temperature, but me being the hot food lover that I am, I like this best while it’s still a little warm.

Also, though I do love this warm, the longer the pasta sits, the more flavor it develops, so this is also perfect for making ahead. My only recommendation is to wait to add the avocado so that it doesn’t get brown.

It’s as quick and easy as that. What I love most about this pasta recipe is that it really does use some of summer’s best ingredients. It might be early for corn, but we have three months ahead to make and enjoy this pasta!

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad | halfbakedharvest.com

Looking for other summer salad recipes? Here are a few ideas:

Corn, Tomato, and Avocado Pasta Salad

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Melon Basil Burrata Salad

Lastly, if you make this Pesto Chicken, Corn, and Avocado Bacon Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 559 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. In a bowl, combine the chicken, 1/2 cup pesto, red pepper flakes, and a large pinch of salt. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.
    2. Meanwhile, make the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayo, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.
    3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the hot pasta, cheddar, and 2 tablespoons pesto and toss vigorously to combine. Add the chicken, croutons, lettuce, corn, and bacon, tossing to combine.
    4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

Notes

Homemade Croutons: Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, 2 cups cubed bread, and a pinch of salt. Bake for 10-12 minutes, until toasted.
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Pesto Chicken, Corn, and Avocado Bacon Pasta Salad | halfbakedharvest.com

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Comments

    1. Hey Kristina,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

  1. 5 stars
    Absolutely delicious! My husband came inside from the patio where he was eating to tell me how good it was. I accidentally bought plantain croutons so I left those out and only had plain Mayo, but it couldn’t have been better. I also used microwave bacon, which saves time and clean up and microwaved the corn in the container the ears came in (after removing the plastic). Will definitely make it again!!!

    1. Hey Melissa,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  2. I made this for a friends surprise birthday party and it was a hit! Lots of compliments and I shared the recipe 3 times! I completely loved it and will make it again!

    1. Hey Heather,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  3. 5 stars
    Delicious. I used cavatini but would use an even smaller noodle next time. Great summer salad with a little bit of everything! And let’s face it, you can’t go wrong with bacon.

    1. Hey Laura,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  4. 5 stars
    This was exceptional! I brought it to a family BBQ and it stole the show!!! Yumm!!! ? What a great play on a summer time favourite!

    1. Hey Stefanie,
      Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  5. 5 stars
    WOW this recipe is so good! Packed full of flavour and different textures. It was hard for me to not just eat it straight out of the salad bowl after the initial taste test! Will definitely be making again. My only note is to beware of having the heat on the oven too high or it’ll turn into a pesto splatter-fest ?

    1. Hey Arial,
      Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

    2. 5 stars
      Seriously! THIS SALAD. I have made so many of your recipes and they’re all amazing, but THIS SALAD is the one that has prompted me to leave my first food blog comment ever. Seriously. I haven’t even finished eating my bowl yet and I had to come leave this comment. It’s incredible. (Full disclosure: I did make one change and made a tried-and-true recipe I have for garlic scape pesto because I had scapes from my CSA. But I don’t doubt the HBH pesto recipe will be just as delish.) Thank you for this new favorite! <3

      1. Hey Natasha,
        Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  6. 5 stars
    In the words of my husband, “That was spectacular!!!” My parents, sister and I agree!!!! Made it just as the recipe prescribed!!! Another excellent meal!!! I also made the peach dump for dessert!!! Also received excellent raves!!!!! Thank you!!!!

    1. Hey Nicole,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan

  7. I made this last night. I omitted the croutons and subbed spinach for the romaine and it’s awesome! Can’t wait to have the leftovers for lunch!

    1. Hey Kelsie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hey Janice,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  8. 5 stars
    I just made this today for our 4th of July bbq. My hubby & sons have already tucked in to “Taste” it. Huge hit, hopefully some will be left for later…

    1. Hey Keri,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  9. 5 stars
    I’m a big fan! We did this recipe last night with Parmesan as the cheese and the dressing with the tahini, it was delicious. I like the one persons idea to skip the avocado and do mini tomatoes, I think that would work. Lots of leftovers, I hope the lettuce isn’t soggy, I did leave out the croutons to prevent them from getting soggy. I will say it isn’t that easy to pull together, I didn’t have any leftovers to work with so I had to cook up 5 things to bring it together. Worth it though!

    1. Hey Sandy,
      I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan

  10. 5 stars
    This was the best summer salad! All of my favorite foods. The grilled pesto chicken and grilled corn were so easy and tasty. I made croutons as you directed. I used tahini. And I used Parmesan instead of cheddar to melt in with hot pasta (I used pasta shells).
    It was a hit with company.

    1. Hey Beverly,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend ?? xTieghan

  11. 5 stars
    This was so delicious! It felt a little intimidating with the number of ingredients and different steps, but wow… so worth it once it came together! We were using up what we had and made it with about a 1/2 a lb of pasta and omitted the croutons. I think I’d keep it the same when I make it again. Great summer meal or side for a party.

    1. Hi Mikaela,
      Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan

  12. 5 stars
    Made this tonight. We loved it. Especially the dressing (used tahini). I’d skip the cheddar next time, but it was yummy!

    1. Hey Elizabeth,
      Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan

  13. 5 stars
    Made this for dinner tonight and it was delicious! Due to the very hot weather I lightened it up a bit by reducing the pasta to 3/4 lb and increasing the lettuce. I omitted the cheddar this time but will try adding it next time. Yummy and just a little different from the usual pasta salads, this recipe is a keeper!

    1. Hi Lori,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan