Acini di Pepe Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 2 servings.
Looking for a quick lunch idea? Blend veggies, tiny pasta and juicy pineapple bits to make my favorite acini di pepe salad recipe. —June Herke, Watertown, South Dakota
Ingredients
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1/4 cup uncooked acini di pepe pasta
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1/4 cup mayonnaise
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1/4 cup whipped topping
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1 tablespoon finely chopped onion
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Dash celery seed
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3/4 cup chopped fresh cauliflower
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1 snack-size cup (4 ounces) pineapple tidbits, drained
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1/3 cup frozen peas, partially thawed
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1 tablespoon raisins
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Optional: Lettuce leaves and minced fresh parsley
Directions
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1.
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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