Olive-Studded Pasta Pearl Salad

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 but still slightly firm, about 9 minutes.

2. 2

   Drain and transfer to a large bowl.

3. 3

   While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat.

4. 4

   When 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 the heat and stir the olives into the garlic mixture.

5. 5

   Transfer to the bowl with the pasta and toss to combine.

6. 6

   Season with salt and pepper to serve.

• Calories 234.7 kcal Moderate
• Protein 4.95 g Low Source
• Carbs 33.18 g Moderate
• Total Fat 10.1 g Moderate
• Saturated Fat 3.15 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 9.61 mg Low Source
• Sodium 298.45 mg Moderate
• Fiber 4.61 g Moderate
• Sugar 0.71 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 8.26 mg Low Source
• Iron 0.01 mg Low Source
• Potassium 80.71 mg Low Source
• Vitamin A 38.49 mcg_rae Low Source
• Vitamin C 0.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄