Grilled Corn Chicken Bacon Peach Pasta Salad

Name: Grilled Corn Chicken Bacon Peach Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
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, chopped; 4 strips cooked bacon, chopped; 1.5 cups white cheddar cheese, cubed; 1.5 cups grape tomatoes, halved; 0.5 cup red onion, chopped; 0.75 cup fresh basil, chopped; salt, to taste; pepper, to taste; 0.5 cup olive oil, for dressing; 0.33 cup hot honey; 2 tablespoons red wine vinegar; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 2 cloves garlic, minced; 1 teaspoon kosher salt

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.

Prep: 20 min
Cook: 15 min
Yield: 8 servings
Level: medium
Cuisine: American

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Nut-Free

Ingredients

8 servings

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, chopped
grilled tofu2 cupsvegetarianadds soy
firm tofu absorbs dressing well
4 strips cooked bacon, chopped
smoked tempeh4 stripsveganadds soy
provides smoky crunch
Full guide →
1 ½ cups white cheddar cheese, cubed
feta1.5 cupsdairy alternativedairy-free
saltier, tangier flavor
1 ½ cups grape tomatoes, halved
½ cup red onion, chopped
¾ cup fresh basil, chopped
mint0.75 cupflavor swap
cooler, more refreshing
Full guide →
salt, to taste
pepper, to taste
½ cup olive oil, for dressing
⅓ cup hot honey
maple 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

Method

7 steps

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

Tip 1

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.

Tip 2

Hot honey intensity varies by brand. Start with half the amount, taste, and adjust to preference for spice level.

Tip 3

Use ripe but firm peaches; overripe ones become mushy when mixed. White cheddar's tanginess balances the dressing's sweetness.

Good to Know

Storage

Refrigerate in airtight container up to 3 days. Dressing may separate; stir before serving. Pasta absorbs dressing over time.

Make Ahead

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.

Serve With

Chill completely before serving. Serve at room temperature or cold. Add extra hot honey drizzle at table for guests to customize spice level.

See pairing guide →

Common Mistakes

Watch

Overcook pasta to avoid mushy salad that becomes soggy when dressed.

Watch

Don't chop peaches too far ahead to avoid browning and excessive liquid release.

Watch

Toss gently to avoid crushing corn kernels and peaches.

Substitutions

Dairy-Free Swaps

white cheddar→

feta1.5 cupsdairy alternativedairy-free

saltier, tangier flavor

Full guide →

Vegan Options

bacon→

smoked tempeh4 stripsveganadds soy

provides smoky crunch

Full guide →

General Alternatives

grilled chicken→

grilled tofu2 cupsvegetarianadds soy

firm tofu absorbs dressing well

hot honey→

maple syrup plus cayenne0.33 cup plus pinchspice alternative

adjust cayenne to taste

basil→

mint0.75 cupflavor swap

cooler, more refreshing

Full guide →

Find more substitutions →

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.