Acini di Pepe Salad

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When I make this everyone wants the recipe. I do add less olive oil and vingar. Always a crowd pleaser!

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I make this all the time in the summer and everyone raves about it. I've found a couple changes make it better: cut down on the amount of olive oil and vinegar. I usually eyeball it, but no more than 1/3 cup (each is better. I found 1/2 cup of each makes the pasta look like it's swimming in the liquid.

Also, watch the basil. I think 1 1/2 cups is way too much and makes the basil overpower the rest of the salad. I usually take about 10 fairly large leaves, stack them on top of each other, roll them up like a cigar and slice them into ribbons. That seems to be the perfect amount, and it's probably a half cup.

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I made this for a friend's baby shower this weekend! It was a huge hit!! Everyone asked for the recipe. It's yummy and easy and I'll definitely be making it again for other get togethers!

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give it a 4

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I made a ton of this salad and took on a day trip with friends. It was a huge hit! Easy to make with a very impressive flavor.

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This recipe is a great alternative to the traditional pasta salad.

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Light and healthy. Flavorful. I've shared the recipe with friends that love it too. It's just a little funny how the pasta balls end up everywhere when you're mixing it.

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Light and healthy. Flavorful. I've shared the recipe with friends that love it too. It's just a little funny how the pasta balls end up everywhere when you're mixing it.