Acini di Pepe Salad Recipe | Kitchen Infinity Recipes

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To make the perfect Acini di Pepe Salad we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 26 min. You will need a prep time of approximately 20 min and a cook time of 6 min. This Acini di Pepe Salad will produce enough food for 6 servings.

Depending on your culture or family tradition there can be multiple variations for making this Acini di Pepe Salad recipe. Once you've read through and familiarize yourself with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We've included a list of potential cookware or bakeware items below that might be necessary for this Acini di Pepe Salad recipe.

Acini di Pepe Salad Ingredients

  • 1 1/2 cups acini di pepe pasta, or any small pasta such as orzo
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 teaspoons kosher salt
  • 1 cup red grape tomatoes, halved
  • 1 cup yellow grape tomatoes, halved
  • 1/2 cup pine nuts, toasted
  • 1 cup finely sliced radicchio
  • 1/2 cup finely diced red onion
  • 1 1/2 cups basil leaves, torn into large pieces
  • 1 cup crumbled feta cheese

Acini di Pepe Salad Directions

  1. 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.
  2. 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.
  3. Serve at room temperature.

Recipe Categories

  • Tomato Salad
  • Salad Recipes
  • Tomato : Lycopersicon lycopersicum (L.) H. Karst.
    Lycopersicon esculentum Mill.
    The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.
    Tomatoes are a significant source of umami flavor.
    The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.
    Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
  • Tomato Side Dish
  • Side Dish : A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • European Recipes
  • Italian
  • Pasta Recipes
  • Picnic Salad Recipes
  • Feta : Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.
    Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.
    Similar white, brined cheeses (often called “white cheese” in various languages) are made traditionally in the Mediterranean and around the Black Sea, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.

Potential cookware or bakeware items for your recipe

Below are cookware or bakeware items that might be needed for this Acini di Pepe Salad recipe or similar recipes. If certain kitchen tools don't apply, then simply skip to the next one.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
Chef Antonio

Chef Antonio

Chef Antonio has deep family roots in Italy. He spent summers living in Rome with his nona which developed his passion for cooking and expertise in preparing traditional Italian dishes. Antonio has two girls, one boy and a dog that he loves to cook for daily!

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