
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
Instructions
- 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.
Notes
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
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