Ingredients
2 cups uncooked acini di pepe pasta3 cups frozen corn1 jar (14 ounces) oil-packed sun-dried tomatoes, drained and chopped1 jar (6 ounces) prepared pesto1/2 cup grated Parmesan cheese1/4 cup olive oil1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper. Add pasta and corn; toss to coat. Refrigerate until serving.
