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Acini di Pepe Salad

Looking for a quick lunch idea? I blend veggies, tiny pasta and juicy pineapple bits into one of my crunchy, creamy acini di pepe recipes. This is my favorite. —June Herke, Watertown, South Dakota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 servings


  • 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


  • 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.
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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