1/4 cup uncooked acini di pepe pasta
1/4 cup mayonnaise
1/4 cup whipped topping
1 tablespoon finely chopped onion
Dash celery seed
3/4 cup chopped fresh cauliflower
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/3 cup frozen peas, partially thawed
1 tablespoon raisins
Lettuce leaves and minced fresh parsley, optional

Directions
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat.
Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley.

Yield: 2 servings.

Nutritional Analysis: 3/4 cup (prepared with reduced-fat mayonnaise and reduced-fat whipped topping) equals 295 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 4 g fiber, 7 g protein.

Acini di Pepe Salad published in Cooking for 2 Winter 2006, p37