Margo's Pesto Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Delicious...I love pasta salads and the addition of pesto really makes this a winner. Ingredients:
16 ounces pasta, uncooked |
12 ounces frozen corn, thawed |
15 ounces black beans, drained and rinsed |
8 1/2 ounces sun-dried tomatoes packed in oil, drained and chopped |
10 ounces pesto sauce |
1/2 cup parmesan cheese, grated |
3 tablespoons olive oil |
1/4 teaspoon salt |
1/4-1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. In a large saucepan, cook pasta to al dente per box directions. I use small pasta, eg, small bowtie.
2. Rinse pasta in cold water.
3. Mix pasta with corn and black beans; set aside.
4. In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper.
5. Mix all ingredients together in a large bowl.
6. Refrigerate at least 4 hours to blend flavors and keep chilled until serving.
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