Ingredients for Acini Di Pepe Salad
- 1 pound acini di pepe pasta
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1 pint grape tomatoes, halved
- 1/4 cup toasted pine nuts
- 4 cups radicchio, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, roughly chopped
- 4 ounces feta cheese, crumbled
- 6 quarts water
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How to Make Acini Di Pepe Salad
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 pound of acini di pepe pasta.
- Cook pasta according to package directions, about 6-8 minutes, until al dente.
- Drain the pasta and immediately rinse under cold water until completely cooled. Set aside.
- In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon salt.
- Add the cooked pasta to the bowl.
- Add 1 pint cherry or grape tomatoes, halved; 1/4 cup toasted pine nuts; 4 cups radicchio, thinly sliced; 1/2 cup red onion, thinly sliced; and 1/2 cup fresh basil leaves, roughly chopped.
- Gently fold everything together until well combined.
- Crumble 4 ounces feta cheese over the salad.
- Serve at room temperature or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
34g
Carbs
12g
