Acini di Pepe Pasta Salad

I have to admit I was intrigued by the tiny pasta known as acini di pepe when it was served as part of a fruit salad at my aunt Tina’s house. Once I realized it was actually pasta, something I didn’t even suspect, I became fascinated with it and had to purchase a bag and make the recipe for myself. After I tried a similar pasta in a savory dish at the Purple Pig restaurant in Chicago, the creative part of my brain went into high gear, resulting in this pasta salad that celebrates the abundance of summertime vegetables such as squash and zucchini and presents them in delicate, tiny cubes perfect for a ladies’ luncheon, shower, or tea.

2 cups acini di pepe pasta

1 cup finely diced (⅛-inch-thick) zucchini

1 cup finely diced (⅛-inch-thick) yellow squash

4 green onions, thinly sliced

2 tablespoons finely chopped sun-dried tomatoes

2 tablespoons chopped pimientos, drained

2 tablespoons red wine vinegar

2 tablespoons rice vinegar

8 tablespoons extra-virgin olive oil

½ teaspoon fine sea salt

½ teaspoon cracked black pepper

4 tablespoons crumbled feta cheese

Place the acini di pepe pasta in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Cook until al dente, about 4 minutes. Drain and transfer to a large bowl.

Add the zucchini, yellow squash, green onions, sun-dried tomatoes, and pimientos to the bowl.

In a small bowl combine the red wine and rice vinegars. Slowly whisk in the oil until emulsified. Season with salt and pepper.

Pour the vinaigrette over the pasta and vegetables and toss to coat. Sprinkle the feta cheese on top. Let stand for 10 minutes before serving at room temperature, or refrigerate for at least 30 minutes and serve cold.

images/himg-19-1.jpg Makes 6 to 8 servings.

Note: If you can’t find acini di pepe pasta, substitute Israeli couscous.

Don’t let finely chopping or dicing the vegetables scare you. Cut the vegetables in half crosswise, cut lengthwise into ⅛-inch-thick slices, and then cut into sticks ⅛ inch thick. Keep the stack of sticks together, and cut across the sticks to create perfectly diced vegetables.