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.

Pearl Pasta Salad

Pearl Pasta Salad
Prep Time
15 min
Cook Time
10 min
Yield
15 servings
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.
Nutrition Facts
2/3 cup: 299 calories, 14g fat (3g saturated fat), 6mg cholesterol, 226mg sodium, 36g carbohydrate (2g sugars, 4g fiber), 10g protein.
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