Skip to main content New this month
Get the Allrecipes magazine

Pasta Pearls and Olive Salad

Rated as 4.4 out of 5 Stars

"Acini di pepe is a small, round, pasta perfect for soups and salads. This salad can be served hot, cold, or my favorite, room temperature. Try some different combinations of additions to make variations, such as roasted broccoli with toasted almonds; sun-dried tomatoes, wilted arugula, olives, and feta cheese; spinach; or scallions and feta cheese. Israeli couscous or orzo can be substituted for the acini de pepe."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 229 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl.
  2. While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir the garlic and red pepper flakes in the butter mixture until the garlic is golden brown, about 2 minutes; remove from heat and stir the olives in with the garlic mixture. Transfer to bowl with the pasta and toss to combine. Season with salt and pepper to serve.

Nutrition Facts


Per Serving: 229 calories; 9.7 g fat; 30 g carbohydrates; 5.2 g protein; 10 mg cholesterol; 187 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

Love this salad! It has great Greek flavors that my whole family loves. The few changes I made was to add some sliced cucumbers and halved grape tomatoes. It gave it the crunch and the freshness...

This was really easy and delicious. I added more red pepper because we love to eat fire. I served this cold. My husband loved it. I will make this for company.

Delicious! I added green onions, feta, tomatoes, and calamata olives. Was divine.