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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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I was served this salad at a hotel in Sacramento and just loved it. Hereâs my version. Itâs 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:
1. In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
2. 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.
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