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Acini di Pepe Salad

 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.
2 ServingsPrep: 20 min. + chilling

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 Facts: 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.