Acini di Pepe Pasta Salad

I don’t know about you, but I’m ready for summer to die down. As much as I love summer I am looking forward to the cooler weather, cute new fall fashions and yummy comfort food. To celebrate the end of summer I made this pasta salad. It’s super easy and full of flavor.

Enjoy!

 

Ingredients

1 1/2 c. acini di pepe pasta (or any small pasta like orzo)

1/2 c. extra-virgin olive oil

1/2 c. red wine vinegar

2 tsp. kosher salt

1 c. red grape tomatoes, halved

1 c. yellow grape tomatoes, halved (can use 2 c. of red grape tomatoes)

1 c. finely sliced radicchio

1/2 c. finely diced red onion

1 1/2 c. basil leaves, torn into large pieces

1 c. crumbled feta cheese

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and rinse under cold water to stop the cooking process. Meanwhile, you can get everything else ready to go.

Toss the rinsed pasta with the olive oil, red wine vinegar and the salt. Fold in the tomatoes, radicchio, onion, basil and feta cheese.

 

 

 

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Comments:

  1. I have been making this for a few years now but use Orzo instead…it is absolutely delicious. Must be at room temperature. I mix 1/2 of the vinegar, oil & salt mixture in at first and let the (orzo or acini de pepe) soak for an hour or so with the tomatoes, radicchio, and onion. (At a 6 min. cooking time, the orzo (which wasn’t quite done) continues to “cook” in the vinegar, oil & salt mixture and becomes “al dente”.)

    When I’m almost ready to serve, I add the remaining 1/2 of the vinegar, oil mixture the toasted pine nuts, the basil and tossing well; crumbled feta on top. So colourful and so good as a take along to a picnic or BBQ.