“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