Grilled Corn Chicken Bacon Peach Pasta Salad
Vibrant summer pasta salad combining grilled corn, juicy peaches, and crispy bacon with tender pasta and sharp white cheddar, bound in a tangy hot honey vinaigrette. Fresh basil and halved grape tomatoes add brightness. Serve chilled as a main course at picnics, potlucks, or casual dinners. The hot honey dressing sets this apart, adding subtle heat that complements the stone fruit sweetness.
Ingredients
- 1 lb pasta, fusilli, orecchiette, or penne
- 3 ears sweet corn, husks and silks removed, cut off stem
- olive oil, for brushing
- 2 large peaches, pit removed and chopped, or 3 small
- 2 cups grilled chicken, choppedgrilled tofu2 cupsvegetarianadds soy
firm tofu absorbs dressing well
- 4 strips cooked bacon, chopped
- 1 ½ cups white cheddar cheese, cubedfeta1.5 cupsdairy alternativedairy-free
saltier, tangier flavor
- 1 ½ cups grape tomatoes, halved
- ½ cup red onion, chopped
- ¾ cup fresh basil, chopped
- salt, to taste
- pepper, to taste
- ½ cup olive oil, for dressing
- ⅓ cup hot honeymaple syrup plus cayenne0.33 cup plus pinchspice alternative
adjust cayenne to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
Instructions
- 1
Boil salted water in large pot and cook pasta to al dente per package directions. Drain and rinse with cold water.
- 2
Preheat grill to medium-high. Brush corn with oil and grill 2 minutes per side until char marks form. Cool to room temperature.
- 3
Slice down each side of corn cobs with sharp knife to remove kernels.
- 4
Combine pasta, corn, peaches, chicken, bacon, cheese, tomatoes, red onion, and basil in large bowl.
- 5
Whisk together olive oil, hot honey, red wine vinegar, lemon juice, Dijon mustard, garlic, and salt in small bowl.
- 6
Pour dressing over salad and toss until well coated. Season with salt and pepper to taste.
- 7
Garnish with hot honey drizzle if desired and serve.
Tips
Grill corn and cook pasta ahead of time, then chill. Assemble salad just before serving so basil stays vibrant and peaches don't release excess liquid.
Hot honey intensity varies by brand. Start with half the amount, taste, and adjust to preference for spice level.
Use ripe but firm peaches; overripe ones become mushy when mixed. White cheddar's tanginess balances the dressing's sweetness.
Good to Know
Refrigerate in airtight container up to 3 days. Dressing may separate; stir before serving. Pasta absorbs dressing over time.
Cook pasta and grill corn up to 1 day ahead. Assemble salad no more than 4 hours before serving to preserve basil color and peach texture.
Chill completely before serving. Serve at room temperature or cold. Add extra hot honey drizzle at table for guests to customize spice level.
Common Mistakes
Overcook pasta to avoid mushy salad that becomes soggy when dressed.
Don't chop peaches too far ahead to avoid browning and excessive liquid release.
Toss gently to avoid crushing corn kernels and peaches.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
firm tofu absorbs dressing well
adjust cayenne to taste
FAQ
Can I make this salad without a grill?
Yes. Grill corn in cast iron skillet over medium-high heat or broil in oven at 450F, turning halfway. Rotisserie or grilled store-bought chicken works fine too.
What if peaches aren't in season?
Substitute nectarines, apricots, or pitted cherries in equal amounts. Frozen peaches thawed work if fresh unavailable, though texture will be softer.
How long can I keep leftover salad?
Store in airtight container refrigerated up to 3 days. Dressing separates and pasta absorbs liquid over time, so stir well before serving and add fresh basil if available.