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Acini di Pepe Salad

Total Time

Prep: 20 min. + chilling

Makes

2 servings

Looking for a quick lunch idea? Blend veggies, tiny pasta and juicy pineapple bits to make my favorite acini di pepe salad recipe. —June Herke, Watertown, South Dakota
Acini di Pepe Salad Recipe photo by Taste of Home

Ingredients

  • 1/4 cup uncooked acini di pepe pasta
  • 1/4 cup mayonnaise
  • 1/4 cup whipped topping
  • 1 tablespoon finely chopped onion
  • Dash celery seed
  • 3/4 cup chopped fresh cauliflower
  • 1 snack-size cup (4 ounces) pineapple tidbits, drained
  • 1/3 cup frozen peas, partially thawed
  • 1 tablespoon raisins
  • Optional: Lettuce leaves and minced fresh parsley

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine mayonnaise, whipped topping, onion and celery seed. Add cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley.

Acini di Pepe Salad Tips

What pasta is similar to acini di pepe?

Orzo and ditalini are two other pasta shapes you could use for this recipe if you don't have acini di pepe on hand. Check out our ultimate guide to pasta shapes to learn more about the different types.

How should I store leftovers of Acini di Pepe Salad?

Like other cold pasta salads, you can store this Acini di Pepe Salad for three to four days in an airtight container in the fridge.

What are some other ingredients I can add to this Acini di Pepe Salad?

Try adding lettuce leaves, fresh parsley or dill to this Acini di Pepe Salad. Love this recipe? Check out these vintage pasta salads inspired by Grandma's recipe box.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

3/4 cup: 295 calories, 11g fat (3g saturated fat), 11mg cholesterol, 284mg sodium, 42g carbohydrate (14g sugars, 4g fiber), 7g protein.

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