Nutrition Facts

  • One serving:
  • 3/4 cup (prepared with reduced-fat mayonnaise and reduced-fat whipped topping)
  • Calories:
  • 295
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 284 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 4 g
  • Protein:
  • 7 g

Acini di Pepe Salad

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.

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Chill

PREP

20 min.

TOTAL

20 min.

INGREDIENTS

  • 1/4 cup uncooked acini di pepe pasta
  • 1/4 cup mayonnaise
  • 1/4 cup Cool Whip® 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.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008