Margo's Pesto Pasta Salad

Ingredients

• 16 ounces pasta, uncooked
• 12 ounces frozen corn, thawed
• 15 ounces black beans, drained and rinsed
• 8 1/2 ounces sun-dried tomatoes packed in oil, drained and chopped
• 10 ounces pesto sauce
• 1/2 cup parmesan cheese, grated
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon fresh coarse ground black pepper

Directions

1. 1

   In a large saucepan, cook pasta to al dente per box directions. I use small pasta, eg, small bowtie.

2. 2

   Rinse pasta in cold water.

3. 3

   Mix pasta with corn and black beans; set aside.

4. 4

   In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper.

5. 5

   Mix all ingredients together in a large bowl.

6. 6

   Refrigerate at least 4 hours to blend flavors and keep chilled until serving.