Acini di Pepe Salad Recipe
Looking for a quick lunch idea or fun new side dish? June Herke of Watertown, South Dakota blends veggies, tiny pasta and juicy pineapple bits into this crunchy, creamy salad jam-packed with flavor.
This recipe is:
Quick
Prep: 20 min. + chilling
Yield: 2 Servings
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
Lettuce leaves and minced fresh parsley, optional
Directions
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley. Yield: 2 servings.
Nutritional Analysis: 3/4 cup (prepared with reduced-fat mayonnaise and reduced-fat whipped topping) equals 295 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Acini di Pepe Salad in Cooking for 2 Winter 2006, p37
Tip
Keeping Lettuce Fresh
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a "salad spinner" or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that's naturally more crisp.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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