Marinated Feta & Herb Acini Di Pepe
Acini di Pepe is a tiny Italian pasta that resembles Israeli (or pearl) couscous. Both are suitable for this recipe and you can actually cook Israeli couscous in similar fashion to pasta (by boiling it in water) despite most package recommendations which call for a traditional rice-like, water-absorption method (see TIP A below). The beauty of this salad is that it uses a ton of herbs which seem to be abundant in gardens, patio pots, and grocery store bundles these days. Feel free to tailor the herb variety to what you have or like.
An herby, Mediterranean-style pasta salad with citrus-marinated feta, dried tart cherries, and tons of fresh herbs.
- zest and juice of 1/2 navel orange
- 3 tbsp. champagne vinegar
- 3 tbsp. extra virgin olive oil
- 1 medium garlic clove, grated
- 1/8 tsp. fresh ground black pepper
- 6-8 oz. feta block, cubed small
- 10-12 c. water
- 1.25 c. acini di pepe pasta, uncooked (see TIP A)
- 3 tsp. kosher salt
- 1/2 c. finely chopped fresh Italian parsley
- 1/2 c. finely chopped fresh basil
- 1/4 c. finely chopped fresh mint
- 1/2 c. dried cherries, chopped
- 1/3 c. roasted, salted pistachio meats, lightly toasted and chopped (see TIP B)
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Whisk together the first 5 ingredients (orange zest and juice through black pepper) in a large bowl. Add the cubed feta and gently stir to coat the feta in the marinade. Let sit at room temperature for up to 30 minutes as you prepare the remaining ingredients. (If longer, transition to the fridge.)
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Next, bring the water and 2 teaspoons kosher salt (reserve remaining salt) to a boil in a 5-6 quart pot. Once boiling, add the acini di pepe pasta and reduce the heat beneath the pot to medium to maintain a gentle bubble. Cook until al dente, typically 8-9 minutes. When done, drain the pasta and spread it across a parchment lined baking sheet to cool. Drizzle 3 tablespoons of the feta marinade over the pasta and toss gently to keep it from sticking as it cools.
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As the pasta is cooling, add the finely chopped herbs and coarsely chopped dried cherries and pistachio meats to the feta mixture. Gently stir to coat all of the ingredients in the marinade. Let hang out for another 10-15 minutes until the pasta is adequately cool (you don't want it to melt the feta or wilt the herbs).
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Finally add all of the pasta to the bowl with the herbs, feta, and marinade. Gently stir to combine and add 3/4 teaspoon kosher salt. Taste for seasoning and add the remaining 1/4 teaspoon salt if desired. Transfer to a serving bowl and enjoy!
TIP A: If you can't find dried acini di pepe pasta, you may substitute Israeli couscous or other pearl-sized pasta in the same quantity. Prepare using the same boil method recommended above.
TIP B: Briefly toasting any nut or seed helps to amplify their flavor and crunch—particularly if you store them in the freezer or fridge (recommended). To toast, put the nuts in a dry skillet over medium-low heat for 2-3 minutes. Watch closely and shake the pan often to prevent burning. Once they become aromatic and turn slightly golden, immediately turn off the heat and transfer the nuts to a small plate or dish to cool.