Pearl Pasta Salad

Name: Pearl Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 servings.
Cuisine: Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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.

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.

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

Reviews

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Average Rating:

daps

Jun 19, 2014

I thought it was good. I had never used this type of pasta before so I was intrigued to try it. The pesto I used had plenty of olive oil so I didn't use the 1/4 cup and I added a bit more salt than the recipe calls for.
CalR

Mar 16, 2012

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.
sdhberg

Sep 20, 2010

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.