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Ingredients

• ½ pound rotelle or farfalle (bowtie) pasta
• ¼ cup olive oil
• 1 cup halved grape or cherry tomatoes
• 1 cup frozen corn kernels, defrosted
• ⅔ cup mayonnaise
• ½ cup chopped orange bell pepper
• ½ cup finely chopped red onion
• ⅓ cup Sun-Dried Tomato Pesto (recipe follows)
• ⅓ cup coarsely chopped toasted pecans (see Note)
• ¼ cup finely grated Locatelli Romano cheese
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 cup sun-dried tomatoes (not oil packed)
• 1 cup olive oil
• ⅓ cup whole roasted almonds (see Note)
• ¼ cup freshly grated Locatelli Romano cheese
• ¼ cup loosely packed fresh basil leaves
• 3 large cloves garlic
• ¼ teaspoon coarse salt

Description

During The Summer, I Make This Pasta Salad Really Often For Lunch. I Put It All Together Right After Breakfast, Go Outside To Do Some Chores, And When I Come In, Lunch Is Ready.

Chow