“Acini di pepe is a small, round, pasta perfect for soups and salads. This salad can be served hot, cold, or my favorite, room temperature. Try some different combinations of additions to make variations, such as roasted broccoli with toasted almonds; sun-dried tomatoes, wilted arugula, olives, and feta cheese; spinach; or scallions and feta cheese.” - by madchef
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl.
- While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir the garlic and red pepper flakes in the butter mixture until the garlic is golden brown, about 2 minutes; remove from heat and stir the olives in with the garlic mixture. Transfer to bowl with the pasta and toss to combine. Season with salt and pepper to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 229 cal
- 11%
- Fat
- 9.7 g
- 15%
- Carbs
- 30 g
- 10%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Love this salad! It has great Greek flavors that my whole family loves. The few changes I made was to add some sliced cucumbers and halved grape tomatoes. It gave it the crunch and the freshness that ..." See moreI associate with salads. The feta and olives are perfect. Unlike a lot of salads, this one actually got better after sitting for a day or two. If your pasta absorbs too much of the dressing, which really is a very minimal, add more. I also did give it a good shake of red wine vinegar to wake up the flavors. As written, it's a 3. With my tweaks it's a 5. Therefore, I'm settling on an overall rating of 4."
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