“This salad is a great choice to take to picnics or camping trips.” Serving: 15 servings. | Prep: 15m | Ready in: 25m

Ingredients

  • 2 cups uncooked acini di pepe pasta
  • 3 cups frozen corn
  • 1 jar (14 oz.) oil-packed sun-dried tomatoes, drained and chopped
  • 1 jar (6 oz.) prepared pesto
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Direction

  • Follow the package directions to cook the pasta in a big saucepan, then put in corn during the last 2 minutes of cooking. Drain and rinse under cold water.
  • Mix together the pepper, salt, oil, cheese, pesto and tomatoes in a big bowl. Put in pasta and corn, then toss to coat well. Chill until serving.

Nutrition Information

  • Calories: 299 calories
  • Total Carbohydrate: 36 g
  • Cholesterol: 6 mg
  • Total Fat: 14 g
  • Fiber: 4 g
  • Protein: 10 g
  • Sodium: 226 mg