Pearl Pasta Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 15 servings.
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
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2 cups uncooked acini di pepe pasta
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3 cups frozen corn
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1 jar (14 ounces) oil-packed sun-dried tomatoes, drained and chopped
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1 jar (6 ounces) prepared pesto
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1/2 cup grated Parmesan cheese
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1/4 cup olive oil
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
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2.
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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