Pasta Pearls and Olive Salad
Ingredients25 m servings 229 cals
- 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.
- 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.
Per Serving: 229 calories; 9.7 g fat; 30 g carbohydrates; 5.2 g protein; 10 mg cholesterol; 187 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.