Acini De Pepe Pasta Pudding Food

LEMON PEPPER ACINI DI PEPE

Steps:

• Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente. Reserve 1 cup cooking water, then drain pasta.
• Melt butter in same pot with oil. Remove from heat and stir in pasta, cheese, zest, pepper, 1/2 teaspoon salt, and 1/2 cup cooking water (add more to moisten if necessary).

ACINI DI PEPE SALAD

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.

ACINI DI PEPE SALAD

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.

ACINI DI PEPE SALAD

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.

ACINI DI PEPE SALAD

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!

FRUITY AND FROSTY ACINI DI PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
• In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
• Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
• In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
• When chilled, stir mixture and garnish with cherries; serve.

ACINI DI PEPE PASTA WITH GARLIC AND OLIVES

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.

AMBROSIA WITH ACINI DI PEPE

Steps:

• For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
• Boil the 1 cup of Acini De Pepe according to pasta box instructions.
• While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
• On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
• When pasta is done cooking drain completely (DO NOT COOL).
• Pour drained pasta on top of the mini-marshmallows in your container.
• Allow to sit or about 1 minute.
• This allows the marshmallows to melt a bit.
• Stir until mixed well (it will be very soupy).
• Cover and refrigerate overnight.
• The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• Stir well.
• Keep refrigerated until serving.
• Your guests will RAVE over this dish.
• I bring it to every summer party and people always look forward to having it!
• ENJOY!

ACINI DE PEPE (PASTA) PUDDING

Steps:

• Drain all of your fruit and reserve the juice. Keep the fruit in a container in your fridge.
• Cook pasta and set aside to cool.
• Combine your fruit juice, sugar, eggs and flour, cook on medium heat until thick.
• Poor thickened mixture over the pasta and refrigerate overnight.
• Next day, re drain your fruit and add into the pasta. Fold in your cool whip and serve! :)