Confetti Pepe Salad
By Mary McDougall
Serves: 4-6
Prep Time: 15 min
Cook Time: 10 min
Ingredients
1 1/3 Cups
Uncooked Acini de Pepe pasta
1 Cup
Frozen corn kernels, thawed
1/2 Cup
Finely chopped green onions
1/2 Cup
Red pepper, finely chopped
1/2 Cup
Yellow pepper, finely chopped
1/2 Cup
Fresh parsley, finely chopped
3/4 Cup
Fat free Italian dressing
1 Tsp
Soy sauce (optional)
Freshly ground black pepper to taste
Dash Tabasco sauce
Directions
1
Cook pasta according to package directions. Drain and set aside. Meanwhile, prepare vegetables and place in mixing bowl. Combine dressing and soy sauce and set aside.
2
Combine cooked pasta with vegetables. Pour dressing over and mix well. Season with pepper and Tabasco. Chill for 2 hours before serving.
Hint: Acini de pepe is a very small pasta that looks like a large couscous. It can be found in most supermarkets. This is one of my favorite salads. I very often double the recipe because it keeps well in the refrigerator. The fat free dressing may be varied according to your own tastes.
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