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Ingredients

• ✓ acini di pepe pasta
• pineapple juice
• sugar
• egg
• all-purpose flour
• salt
• lemon juice
• vegetable oil
• mandarin orange
• pineapple tidbit
• pineapple
• whipped topping
• marshmallow
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
3. 3 Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
4. 4 Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
5. 5 Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
6. 6 Before serving, add marshmallows and coconut; toss and serve.

By Judy Awe

Ingredients

• ✓ acini di pepe pasta
• pineapple
• mandarin orange
• sugar
• egg
• all-purpose flour
• salt
• whipped topping
• marshmallow
• maraschino cherry

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.
3. 3 Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

By CORTAB0408

Ingredients

• ✓ acini di pepe pasta
• butter
• olive oil
• garlic
• red pepper flakes
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl.
2. 2 While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir the garlic and red pepper flakes in the butter mixture until the garlic is golden brown, about 2 minutes; remove from heat and stir the olives in with the garlic mixture. Transfer to bowl with the pasta and toss to combine. Season with salt and pepper to serve.

By madchef

Ingredients

• ✓ acini di pepe pasta
• tomato
• olive oil
• chickpea
• salt
• pepper
• rosemary

Instructions

1. 1 Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. 2 Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

By JENYRUT

Ingredients

• ✓ acini di pepe pasta
• parmesan cheese
• black pepper
• salt
• lemon juice
• baby spinach
• oregano
• chicken broth
• garlic
• onion
• carrot
• celery
• olive oil
• olive oil
• egg
• parsley
• parmesan cheese
• bread crumb
• turkey sausage
• ground venison

Instructions

1. 1 Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
3. 3 Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
4. 4 Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

By Soup Loving Nicole