Anci De Pepe Wedding Salad Recipes

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ACINI DI PEPE SALAD



Acini di Pepe Salad image

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

1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
½ teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained

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

ACINI DI PEPE SALAD



Acini di Pepe Salad image

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

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

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 AMBROSIA SALAD



Acini Di Pepe Ambrosia Salad image

Make and share this Acini Di Pepe Ambrosia Salad recipe from Food.com.

Provided by stacylu

Categories     Fruit

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
2 eggs
1 tablespoon lemon juice
1 teaspoon oil
1 lb acini di pepe pasta
3 (11 ounce) cans mandarin oranges (drained)
2 (20 ounce) cans pineapple chunks (drain and reserve)
1 (20 ounce) can pineapple tidbits (drain and reserve)
1 cup mini marshmallows
1 cup shredded coconut

Steps:

  • Combine sugar flour and salt in a saucepan.
  • Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
  • Add lemon juice and stir well.
  • In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
  • Drain and rinse with cold water. Let cool to room temperature.
  • Combine with egg mixture and refrigerate overnight in an air tight container.
  • Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
  • Serve immediately.

Nutrition Facts : Calories 396.3, Fat 4.9, SaturatedFat 2.9, Cholesterol 31, Sodium 137.8, Carbohydrate 84, Fiber 4.4, Sugar 50, Protein 7.6

FROG EYE SALAD



Frog Eye Salad image

This cool and creamy salad is the perfect make-ahead side dish. Always quick to disappear at BBQs and potlucks!

Provided by Krystle Smith

Categories     Dessert     Side Dish

Time 22m

Number Of Ingredients 9

1 Box Acini De Pepe (Cooked and Drained According To Box Instructions)
Juice of 1 Orange
Juice of 1 Lemon
1 Cup White Sugar
1 Tablespoon Cornstarch
2 8 Ounce Cans Crushed Pineapple (Drained)
2 15 Ounce Cans Mandarin Oranges (Drained)
1 Cup Mini Rainbow Marshmallows
1 Tub Cool Whip (Thawed)

Steps:

  • Cook Acini De Pepe according to the box directions. Drain and set aside.
  • Juice the lemon and orange, and pour into a 1 cup measuring cup. Add pineapple juice until you have 1 cup total of juice.
  • In a medium saucepan, combine sugar, juices ,and cornstarch stirring frequently until sauce is thickened. Mix sauce with Acine de Pepe, cover, and refrigerate.
  • Before serving, fold in pineapple, mandarin oranges,marshmallows, and Cool Whip.

Nutrition Facts : Calories 163 kcal, Carbohydrate 38 g, Fat 1 g, Cholesterol 4 mg, Sodium 25 mg, Sugar 33 g, ServingSize 1 serving

AMBROSIA WITH ACINI DI PEPE



Ambrosia With Acini Di Pepe image

Ambrosia Salad with Acini De Pepe (small pasta dots) is a wonderful cold fruity sweet dish that is so good. If you're looking for that SPECIAL "dish to pass" TRY this recipe ! Unfortunately I got the recipe from a gathering after a funeral. I've made it many times and tried to perfect it to taste. The original recipe had 1/2 cup shredded coconut (this can be added if you desire) but I prefer to leave it out. I hope you enjoy this as much as we do !!!! (For the best results make sure to follow directions exactly and allow to refrigerate overnight) For Holidays (Halloween / St. Patrick's Day Green food coloring can be used or Valentines Day use more red food coloring)

Provided by KerryAnn

Categories     Sauces

Time 19m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple
1 (8 ounce) container sour cream
2 (11 ounce) cans mandarin oranges (or 1 large can)
1 (10 1/2 ounce) bag miniature marshmallows
2 (8 ounce) containers whipped topping (thawed not frozen)
8 drops red food coloring

Steps:

  • For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
  • Boil the 1 cup of Acini De Pepe according to pasta box instructions.
  • While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
  • On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
  • When pasta is done cooking drain completely (DO NOT COOL).
  • Pour drained pasta on top of the mini-marshmallows in your container.
  • Allow to sit or about 1 minute.
  • This allows the marshmallows to melt a bit.
  • Stir until mixed well (it will be very soupy).
  • Cover and refrigerate overnight.
  • The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
  • Stir well.
  • Keep refrigerated until serving.
  • Your guests will RAVE over this dish.
  • I bring it to every summer party and people always look forward to having it!
  • ENJOY!

ACINI DI PEPE PASTA SALAD RECIPE



Acini di Pepe Pasta Salad Recipe image

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

4 ounces acini di pepe pasta
2 tablespoons unsalted butter
1 leek (white and light green parts only), halved lengthwise and thinly sliced
1/2 bunch asparagus, cut into 1-inch pieces
1 cup Greek yogurt
1/2 cup shredded Parmesan cheese
2 teaspoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup corn kernels
1 cup grape tomatoes, halved

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

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