Acini Di Pepe Pasta Salad For Two Recipe 435

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.

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.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley.

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.

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.

Steps:

• Cook acini di pepe in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water), stirring occasionally, until al dente. Drain well in a sieve. Transfer to a bowl.
• Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.

Steps:

• Cook pasta per box directions. Drain and rinse when done then set aside to cool.
• Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
• When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
• Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!