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Chicken Bacon Peach Pasta Salad with Hot Honey
This Chicken, Bacon, & Peach Pasta Salad offers a flavorful and practical solution for a seasonal lunch. It comes together in just 35 minutes, featuring cool pasta, savory grilled chicken and crisp bacon, sweet peaches, grilled corn, sharp white cheddar, grape tomatoes, fresh red onion, and fragrant basil, all tossed in a sweet-and-spicy hot honey dressing.
This is a satisfying recipe designed for busy days, delivering a balanced blend of tastes and textures without requiring extensive kitchen time.
What Goes In It
Creating a balanced and flavorful pasta salad relies on a thoughtful mix of ingredients. This recipe brings together classic elements for a satisfying bite, along with a bright and zesty dressing that ties everything together. The ingredient selection focuses on fresh produce and complementary textures for a harmonious outcome.
- 1 lb pasta (fusilli, orecchiette, or penne)
- 3 ears sweet corn, husks and silks removed, cut off the stem
- Olive oil, for brushing the corn
- 2 large peaches, pit removed and chopped, or 3 small peaches
- 2 cups chopped grilled chicken
- 4 strips cooked bacon, chopped
- 1 1/2 cups cubed white cheddar cheese
- 1 1/2 cups grape tomatoes, halved
- 1/2 cup chopped red onion
- 3/4 cup chopped basil
- Salt and pepper, to taste
For the hot honey dressing:
- 1/2 cup olive oil
- 1/3 cup hot honey
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
The choice of pasta, such as fusilli, orecchiette, or penne, ensures the dressing clings well to each piece. Fresh peaches add a sweet counterpoint to the savory components, while the grilled corn brings a smoky depth. For the dressing, if you don’t have hot honey, a simple substitute of regular honey with a pinch of red pepper flakes works just as effectively to achieve that sweet-spicy kick.
How to Make It
This recipe emphasizes practical steps to get a flavorful pasta salad on your table quickly. The key is in preparing each component efficiently and then combining them for a fresh take on a classic. Following these instructions ensures every element contributes to the overall texture and taste.
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to package instructions.
- Drain the pasta thoroughly.
- Immediately rinse the pasta with cold water to stop the cooking process and cool it down.
- Set the cooled pasta aside while you prepare the other ingredients.
- Preheat your grill to medium-high heat.
- Lightly brush the corn cobs with olive oil.
- Grill the corn for approximately 2 minutes per side, continuing until noticeable char marks form.
- Remove the grilled corn from the heat.
- Allow the grilled corn to cool completely to room temperature.
- Once cooled, use a sharp knife to carefully slice down each side of the corn cobs to remove the kernels.
- In a large mixing bowl, combine the cooled pasta, grilled corn kernels, chopped peaches, chopped grilled chicken, cooked and chopped bacon, cubed white cheddar, halved grape tomatoes, chopped red onion, and chopped basil.
- In a separate small bowl, whisk together all the dressing ingredients: olive oil, hot honey, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and kosher salt.
- Pour the prepared hot honey dressing evenly over the pasta salad mixture.
- Stir everything gently until the salad is thoroughly coated with the dressing.
- Taste the salad and adjust seasoning with additional salt and pepper if desired.
- Serve immediately, optionally drizzled with a little extra hot honey as a garnish.
Cool the Pasta
Properly cooling the pasta is a simple yet crucial step for any cold pasta salad. After cooking your chosen pasta—whether it’s fusilli, orecchiette, or penne to an al dente texture, it’s important to drain it and immediately rinse it with cold water.
This quick rinse serves two main purposes: it halts the cooking process, preventing the pasta from becoming mushy, and it brings the pasta down to a cool temperature, which is essential for a refreshing pasta salad.
Allowing it to cool fully ensures the other ingredients, especially the fresh produce, maintain their texture and don’t warm up prematurely.
Grill the Corn
Adding grilled corn to this pasta salad lunch brings a delightful smoky flavor and a tender-crisp texture. Start by lightly brushing the corn cobs with olive oil, which helps achieve those desirable char marks and prevents sticking. Grill the corn over medium-high heat for about 2 minutes per side. You’re looking for visible charring, which indicates the sugars are caramelizing and adding depth of flavor.
After grilling, let the corn cool completely to room temperature before carefully slicing the kernels from the cob with a sharp knife. This cooling step is important for ease of handling and to ensure the kernels integrate well into a cold dish.
Make the Hot Honey Dressing
The hot honey dressing is what brings an exciting sweet and spicy kick to this pasta salad. Preparing it is straightforward: simply whisk together olive oil, hot honey, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and kosher salt in a small bowl until well combined.
This ensures all the flavors are evenly distributed before pouring over the salad. If you find yourself without hot honey, a simple substitution is to use regular honey and add about 1/4 to 1/2 teaspoon of crushed red pepper flakes to the dressing ingredients.
Once the dressing is ready, pour it over the mixed salad components and stir thoroughly until every ingredient is coated. For a final touch, you can drizzle extra hot honey over the finished salad just before serving.
Freshness Notes
This Chicken, Bacon, & Peach Pasta Salad is best enjoyed fresh. While specific long-term storage details are not provided, it’s generally good practice to store any leftovers in an airtight container in the refrigerator.
The combination of cooled pasta, grilled corn, fresh peaches, and basil means this salad is designed for immediate enjoyment or a short chilling period.
There are no instructions for freezing or reheating this recipe, so it’s intended to be served and consumed cold, making it ideal for a straightforward lunch option.
Frequently Asked Questions
What pasta shapes work best?
For this salad, fusilli, orecchiette, or penne are recommended. These shapes have ridges or cups that effectively capture and hold the dressing, ensuring every bite is flavorful.
What can I use if I do not have hot honey?
If hot honey isn’t available, you can easily substitute it with regular honey. Just add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the dressing mixture to achieve a similar sweet-heat balance.
Why rinse the pasta with cold water?
Rinsing the cooked pasta with cold water serves two key purposes: it stops the cooking process, preventing the pasta from becoming overcooked and mushy, and it cools the pasta down, which is essential for a refreshing cold pasta salad.
Does the corn need to cool before cutting?
Yes, it’s important to let the grilled corn cool to room temperature before you attempt to cut the kernels from the cob. This makes it safer and easier to handle and ensures the kernels remain firm for the salad.
Can I add extra hot honey?
Yes, for those who enjoy a bit more heat and sweetness, an additional drizzle of hot honey can be added as a garnish just before serving. This is an optional step to customize the flavor to your preference.
Conclusion
This Chicken, Bacon, & Peach Pasta Salad with Hot Honey Dressing offers a practical and flavorful solution for a quick lunch or light meal. With its combination of cool pasta, smoky grilled corn, sweet peaches, savory chicken and bacon, and a vibrant hot honey dressing, it’s a well-rounded dish that comes together in just 35 minutes. Its clear steps for preparing the pasta and corn, along with the distinctive dressing, make it a reliable choice for busy schedules.
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Chicken, Bacon, & Peach Pasta Salad with Hot Honey Dressing
- Total Time: 35
- Yield: 4 servings
- Diet: Omnivore
Description
A refreshing and balanced pasta salad featuring grilled chicken, bacon, sweet peaches, corn, and a sweet-spicy hot honey dressing. Perfect for quick lunches or meal prep, this dish combines fresh, seasonal flavors with satisfying textures in 35 minutes.
Ingredients
1 lb pasta (fusilli, orecchiette, or penne)
3 ears sweet corn, husks and silks removed, cut off the stem
Olive oil, for brushing the corn
2 large peaches, pit removed and chopped, or 3 small peaches
2 cups chopped grilled chicken
4 strips cooked bacon, chopped
1 1/2 cups cubed white cheddar cheese
1 1/2 cups grape tomatoes, halved
1/2 cup chopped red onion
3/4 cup chopped basil
Salt and pepper, to taste
1/2 cup olive oil
1/3 cup hot honey
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
Instructions
Bring a large pot of salted water to a boil.
Cook the pasta al dente according to package instructions.
Drain the pasta and rinse it under cold water to cool it down for the salad.
While the pasta is cooking, brush the ears of corn with olive oil and grill them over medium heat until slightly charred, about 10 minutes.
Once hot, cut the kernels off the cob into a bowl.
Grill the chicken until fully cooked, about 5–7 minutes each side, then chop into bite-sized pieces.
Chop the cooked bacon into small pieces and set aside.
Combine cooled pasta, grilled corn, chopped peaches, grilled chicken, bacon, white cheddar, grape tomatoes, red onion, and basil into a large mixing bowl.
In a separate bowl, whisk together hot honey, red wine vinegar, lemon juice, Dijon mustard, minced garlic, 1/2 cup olive oil, and kosher salt to make the dressing.
Pour the dressing over the pasta salad and toss to coat everything evenly.
Season with additional salt and pepper to taste.
Chill for 15–20 minutes before serving, if time permits.
Notes
Substitute hot honey with regular honey plus 1/4 teaspoon red pepper flakes if unavailable.
For a vegetarian version, omit the chicken and bacon.
This salad can be made the day ahead and stored in an airtight container in the refrigerator.
Toss the salad just before serving to keep the peaches from browning too much.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Grilling and Tossing
- Cuisine: American
