Chicken and Corn Pasta Salad with Bacon, Bell Peppers, and Creamy Pesto Dressing.

Ingredients:

For the Pasta and Chicken:

• 8 oz orecchiette pasta (or other short pasta)
• 1 lb skinless boneless chicken thighs
• 1 tsp Italian seasoning
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 2 tbsp olive oil

For the Salad Dressing:

• 1/3 cup basil pesto (store-bought or homemade)
• 3 tbsp Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp freshly squeezed lime juice

For the Salad:

• 1 cup cooked corn kernels (about 2 ears of corn)
• 1 red bell pepper, diced
• 6 strips bacon, cooked and sliced
• Fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook Pasta:

   • Bring a pot of water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

2. Cook Chicken:

   • Season chicken thighs with Italian seasoning, chili powder, salt, and pepper.
   • Heat a cast-iron skillet over medium heat for 2 minutes. Add 2 tbsp olive oil.
   • Add chicken thighs and cook for 5 minutes on one side without moving them.
   • Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes, or until cooked through (165°F or 74°C). Remove from heat and slice thinly.

3. Make Salad Dressing:

   • In a mason jar or bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice. If too thick, thin with more yogurt, water, or lime juice as needed.

4. Assemble Salad:

   • In a large bowl, combine the cooked pasta, corn, diced bell pepper, and sliced bacon. Mix well.
   • Divide into individual bowls. Top with sliced chicken and drizzle with salad dressing.
   • Garnish with chopped fresh basil. Season with additional salt and pepper if desired.

Notes:

• Corn: 1 cup of cooked corn kernels is equivalent to about 2 ears of corn.
• Basil Pesto: Use store-bought or homemade.
• Pasta: Orecchiette is recommended, but fusilli or farfalle work well too.

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Enjoy your flavorful and hearty pasta salad!