Acini di Pepe Salad (Fresh Veggie Pasta Salad with Balsamic Dressing)
Acini di Pepe Salad (Fresh Veggie Pasta Salad with Balsamic Dressing) is a light, savory twist on the classic! Tender acini di pepe pasta is tossed with crisp fresh vegetables and a simple balsamic dressing for a bright, flavorful pasta salad that’s perfect for summer, potlucks, or easy make-ahead meals.
Ingredients
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon garlic minced
- 2 teaspoons maple syrup
- 1/4 teaspoon kosher salt
- Salad:
- 2.5 cups acini di pepe cooked & cooled
- 10 oz package frozen peas thawed
- 1 orange bell pepper chopped
- 1/2 red onion chopped
- 1/2 cup mini cucumbers diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 3 fresh chives chopped
- optional: feta cheese crumbled
Instructions
- Make Dressing: Put all of the Dressing ingredients in a small bowl and whisk to combine.
- Combine Salad: Place all the Salad ingredients in a large bowl; toss to combine. Pour the dressing over the top and give it another mix.
- Taste: Try a bite of the salad and adjust any flavors, as desired. Option to add some freshly cracked pepper.
- Serve: Enjoy right away or store in the fridge for later! Flavors are typically best when it sits overnight in the fridge before serving.
Notes
- Acini di Pepe Pasta - checkout our complete post on acini di pepe if you have never cooked with this fun pasta before now.
- Storage: keep leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 427kcal | Carbohydrates: 56g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 79mg | Potassium: 214mg | Fiber: 6g | Sugar: 12g | Vitamin A: 764IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 3mg
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