12493 Sun-Dried Tomato Pasta Salad with Corn, Orange Pepper, and Pecans Makes 4 to 6 servings Wed Aug 06 01:10:00 -0700 2008 Tue Feb 03 09:56:35 -0800 2009 Licensed http://www.chow.com/recipes/12493 Tue, 03 Feb 2009 17:56:35 GMT 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.

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  • Cook the pasta in a large pot of boiling water until al dente. Drain and toss with the olive oil in a large bowl or plastic food storage container.
  • Add the remaining ingredients and mix well. Serve at room temperature with additional Romano cheese.
  • Place all the ingredients in the bowl of a food processor fitted with a steel blade. Process until the pesto is finely puréed.
    • ]]>     http://www.chow.com Allysa Torey 50 Main ½ pound rotelle or farfalle (bowtie) pasta

    ]]>     ¼ cup olive oil

    ]]>     109 1 cup halved grape or cherry tomatoes

    ]]>     61 1 cup frozen corn kernels, defrosted

    ]]>     ⅔ cup mayonnaise

    ]]>     59 ½ cup chopped orange bell pepper

    ]]>     54 ½ cup finely chopped red onion

    ]]>     109 ⅓ cup Sun-Dried Tomato Pesto (recipe follows)

    ]]>     ⅓ cup coarsely chopped toasted pecans (see Note)

    ]]>     ¼ cup finely grated Locatelli Romano cheese

    ]]>     203 3 tablespoons chopped fresh flat-leaf parsley

    ]]>     109 1 cup sun-dried tomatoes (not oil packed)

    ]]>     1 cup olive oil

    ]]>     265 ⅓ cup whole roasted almonds (see Note)

    ]]>     ¼ cup freshly grated Locatelli Romano cheese

    ]]>     67 ¼ cup loosely packed fresh basil leaves

    ]]>     74 3 large cloves garlic

    ]]>     301 ¼ teaspoon coarse salt

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