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Pearl Pasta Salad Recipe

Pearl Pasta Salad Recipe photo by Taste of Home

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I was served this salad at a hotel in Sacramento and just loved it. Here’s my version. It’s great to take along on camping trips or picnics.

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Pearl Pasta Salad Recipe

Prep/Total Time: 25 min.

Yield: 15 Servings

15 10 25

Ingredients

2 cups uncooked acini di pepe pasta
3 cups frozen corn
1 jar (14 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 jar (6 ounces) prepared pesto
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper. Add pasta and corn; toss to coat. Refrigerate until serving. Yield: 15 servings.

Nutritional Facts 2/3 cup equals 299 calories, 14 g fat (3 g saturated fat), 6 mg cholesterol, 226 mg sodium, 36 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Pearl Pasta Salad in Country August/September 2009, p51

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

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Reviews for Pearl Pasta Salad

Pearl Pasta Salad

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Reviewed on Mar. 16, 2012 by CalR

I've made the recipe many times for potlucks and it's always a hit. I've made it with both the Acini de Pepe and with Orzo. I also add a bit of Italian Seasoning to liven up the flavors.

Reviewed on Sep. 20, 2010 by sdhberg

I liked this salad but my family thought it was just OK. One didn't care for the corn, but I think the others were just not used to the acini de pepe pasta texture and size.

I'd recommend making this at least a day ahead of time to let the flavors blend together. It was much better the second day.