Charred Corn, Peppered Bacon & Pesto Chicken Pasta Salad with Peppery Arugula Microgreens

February 16, 2022

Charred Corn, Peppered Bacon & Pesto Chicken Pasta Salad with Peppery Arugula Microgreens

Author: Allie, Hamama Happiness Manager 

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Makes: 6-8 servings

This pasta is so colorful, flavorful and filling, while staying pretty healthy too. Smoky, salty, peppery, creamy and citrusy.🤤

Make this for dinner and enjoy the leftovers for lunch! It’s also a great dish to share at your next get-together with family or friends.

Ingredients:
 

For the Chicken:

  • 1 pound chicken breast, cut into bite-sized pieces
  • ½ cup prepared pesto
  • Red pepper flakes, if desired for heat
  • Sea salt & black pepper, to taste

 

For the Dressing:

  • ⅓ cup Hamama extra virgin olive oil
  • Juice of 1 lemon
  • ¼ cup tahini (can sub with mayo if preferred)
  • 1 ½ tbsp dijon mustard
  • 3 tsp Worcestershire sauce
  • ⅓ cup grated parmesan cheese
  • Red pepper flakes
  • Sea salt & black pepper, to taste

 

For the Pasta Salad:  

  • 16 oz any short-cut pasta, such as rotini or penne
  • 2 tbsp prepared pesto
  • ½ cup feta cheese crumbles or shredded/shaved parmesan cheese (can sub cubed cheddar or pepper jack cheese if preferred)
  • 2 cups fresh arugula
  • 4 cobs grilled (charred) corn (or frozen fire-roasted corn)
  • 6 slices peppered bacon, cooked & broken into small pieces
  • 1 avocado, diced
  • 1 pint cherry tomatoes, halved
  • Breadcrumbs toasted with melted butter and italian seasoning (optional)
  • Large handful of Peppery Arugula Microgreens

Instructions:

  1. Combine the diced chicken, pesto, red pepper flakes, salt and pepper (can be marinated for 30-60 minutes or overnight). 
  2. Place a pan on medium-high heat and cook the chicken until lightly blackened and cooked through, flipping the pieces halfway through, about 10-12 minutes total.
  3. While the chicken is cooking, make the dressing. In a large bowl, whisk together the olive oil, lemon juice, tahini, dijon mustard, Worcestershire sauce, parmesan cheese, and a sprinkle of red pepper flakes, salt, and pepper. Set aside.
  4. Bring a large pot of water to a boil and salt. Boil the pasta to al dente, according to package directions. Drain the pasta and, while still warm, mix it with 2 tbsp prepared pesto and toss to combine. Add the chicken, feta (or cheese of choice), corn, arugula, bacon & tomatoes, gently tossing to combine.
  5. Top the pasta with seasoned breadcrumbs, avocado and arugula microgreens. Season with freshly cracked pepper and sea salt. 
  6. Serve warm, room temperature or cold!

Make this recipe today!

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