Acini De Pepe Recipes
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 295 calories, Fat 11g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 4g fiber), Protein 7g protein.
ACINI DI PEPE SALAD
Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe.
Provided by CORTAB0408
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
- In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
- The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Nutrition Facts : Calories 487 calories, Carbohydrate 98.7 g, Cholesterol 46.5 mg, Fat 8.9 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 194.9 mg, Sugar 61.3 g
LEMON PEPPER ACINI DI PEPE
Provided by Melissa Roberts
Categories Pasta Side Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 (side dish)
Number Of Ingredients 6
Steps:
- Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).
ACINI DE PEPE WITH SPINACH AND FETA
Categories Cheese Pasta Side Vegetarian Quick & Easy Feta Spinach Spring Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
- Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.
BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SLOW COOKER + STOVE TOP)
My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.
Provided by Gina
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
- Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
- After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.
- In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
- Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
- Add the pasta, stir and cook according to package directions.
- In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
- Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
- Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir and cook according to package directions.
Nutrition Facts : ServingSize 1 generous cup, Calories 249 kcal, Carbohydrate 23 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 593 mg, Fiber 3 g, Sugar 4 g
ACINI DI PEPE PASTA SALAD RECIPE
Try a new noodle with this acini di pepe pasta salad. Fresh asparagus, corn, tomatoes, and pepe pasta with yogurt, dill and Parmesan dressing.
Provided by Lori Yates
Categories Pasta
Time 25m
Number Of Ingredients 11
Steps:
- In large pot of boiling salted water, cook pasta according to package instructions, then drain.
- Meanwhile, in large skillet, heat butter over medium-high heat. Add leek and cook 1 minute, stirring frequently. Add asparagus and cook 5 to 7 minutes or until tender-crisp, stirring occasionally.
- In large bowl, stir together yogurt, cheese, dill, salt and pepper. Add corn, tomatoes, pasta and asparagus mixture; toss until well combined. Refrigerate at least 2 hours or up to 2 days before serving.
Nutrition Facts : Calories 223 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ACINI DI PEPE SALAD
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
- Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil. Sprinkle with the feta cheese.
- Serve at room temperature.
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- Cook the acini di pepe in salted boiling water until al dente. Run under cold water. Drain. Place the pasta in a large bowl.
- In a saucepan stir the reserved pineapple juice, reserved mandarin oranges juice, sugar, eggs, salt, and cornstarch. Turn the heat to medium and cook until thick, stirring constantly. Remove from heat. Pour over the cooked pasta and refrigerate until chilled.
- Once cold, (and just before serving) stir in the crushed pineapple and oranges, whipped topping, and marshmallows. Serve cold.
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- First, it's time to prepare the meatballs. In a large bowl, mix together the beef, minced onion, 1 garlic clove, cheese, bread crumbs, basil, parsley, ¼ teaspoon salt, and egg until combined.
- By hand or with a cookie scoop, roll the meat into roughly 1/2-inch balls. You should be left with about 14 mini meatballs. Place the balls onto a cookie sheet and freeze until firm to the touch (about 30 minutes). If you want to make them ahead of time and freeze them for a few days, place the balls in a ziploc bag.
- While the meatballs are freezing, grab a large pot to get the soup started. Melt the butter in the pot over medium heat. Add the chopped onion, carrot, and a big pinch of salt. Cook until softened, or about 5 minutes. Add the remaining garlic clove and cook for about a minute, being careful not to burn the garlic.
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- In a large pot whisk together the sugar, flour, salt, pineapple juice and eggs on medium heat until thickened then turn off the heat and whisk in the lemon juice.
- Cook the acini de pepe pasta one minute shy of the directions then drain and rinse well before adding to the pineapple egg mixture and mixing it together.
- Refrigerate the pasta mixture until fully chilled and just before serving mix with the oranges, pineapple, cool whip and marshmallows.
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