Bring a large pot of salted water to a boil. Add 16 oz of dry orecchiette pasta and cook according to the package directions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside in a large mixing bowl.

Place a large skillet over medium heat. Add 6 oz of chopped beef bacon and cook until crisp. Remove the beef bacon with a slotted spoon and let it drain on a paper towel-lined plate.

In the same skillet, add 1 tbsp of olive oil and increase the heat to medium-high. Add 1 lb of diced beef, seasoning with 0.5 tsp of salt and 0.5 tsp of black pepper. Sear for 4-5 minutes until browned on all sides and cooked to your desired level of doneness. Remove from heat and allow the beef to cool slightly.

In a small bowl, whisk together 0.5 cup of basil pesto and 0.25 cup of mayonnaise to create the creamy pesto dressing.

To the large bowl of cooled pasta, add the cooked diced beef, crispy beef bacon, 1.5 cups of corn kernels, and 1 cup of diced red bell pepper.

Pour the creamy pesto dressing over the ingredients. Toss thoroughly until the pasta, beef, and vegetables are evenly coated.

Garnish with 0.25 cup of torn fresh basil leaves. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.