Acini Di Pepe Salad Recipe: Celery-Infused Creaminess With Zero Mayo Needed

This Acini di Pepe salad recipe transforms simple ingredients into a creamy, celery-infused masterpiece—no mayo required. The tiny peppery pasta absorbs flavors beautifully, creating a dish that’s light yet satisfying. I’ve perfected this version after years of experimenting with textures and seasonings.

The secret lies in the celery dressing, which delivers a fresh, bright contrast to the spicy pasta. You’ll use just five key ingredients plus a few pantry staples, making this salad both elegant and effortless. The result? A dish that’s perfect for summer picnics, office lunches, or as a side for grilled meats.

What sets this recipe apart is the balance of flavors—peppery pasta, crisp celery, and a tangy dressing that clings to every bite. The celery-infused dressing replaces mayo while keeping the salad rich and cohesive. It’s a game-changer for anyone who loves Italian flavors but wants a lighter, healthier option.

Ready in just 30 minutes, this salad holds up beautifully for meal prep, making it ideal for busy weeks. Whether you serve it chilled or at room temperature, the flavors shine. Let’s get started—your taste buds will thank you.

Ingredients for acini di pepe salad

Five key ingredients plus pantry staples—this salad delivers restaurant-quality flavor without mayo.

The pasta is the star, so grab Acini di Pepe—those tiny peppery orbs hold dressing like a dream. De Cecco or Barilla brands are my go-tos, but any high-quality Italian pasta works. Celery is non-negotiable here; it's the secret behind that creamy texture without mayo. Look for crisp, pale green stalks—avoid the yellowing ends. For the yogurt, full-fat Greek yogurt (like Fage or Chobani) gives the best creaminess, but low-fat works in a pinch if that's what you've got. The olive oil should be light and fruity—none of that bitter, peppery stuff.

No Greek yogurt? Sour cream or vegan mayo (like Just Mayo) works too, though the flavor will shift slightly. Fresh celery too pricey? Celery seed at 1/4 tsp mimics the flavor, but it won't give that same crisp texture. The feta is optional but adds a nice tang—swap for vegan feta or extra lemon juice if needed. Pine nuts on a budget? Walnuts or pecans toasted with a pinch of salt are perfect substitutes. And if you're short on fresh dill, dried dill at 1/4 the amount gets you close, though it lacks that bright pop.

This salad keeps beautifully for 3-4 days in the fridge, though the celery gets softer over time. For meal prep, store the dressing separately and toss it in just before serving to keep everything crisp. The pasta stays al dente longer if you rinse it in cold water after cooking. Double the batch—it's perfect for lunches or potlucks. And if you're feeling fancy, garnish with extra dill and a drizzle of olive oil right before serving.

Step-by-step instructions for acini di pepe salad

Here's how to make this refreshing pasta salad with creamy yogurt dressing and crisp celery.

Bring a large pot of water to a rolling boil and add the 8 oz acini di pepe pasta. Stir immediately to prevent sticking. Cook for 10-12 minutes until the pasta is al dente—it should have a slight bite in the center. You'll want to taste-test this because acini di pepe can vary in cooking time.

Drain the pasta in a colander and rinse under cold water for 30 seconds to stop the cooking process. This prevents the pasta from becoming mushy when mixed with the cold dressing. Drain well and set aside in a large mixing bowl.

While the pasta cooks, slice the 3 whole fresh celery stems thinly—about 1 cup when chopped. This will add a refreshing crunch and subtle bitterness that balances the creamy dressing. Set aside in a small bowl.

In a separate medium bowl, whisk together the 0.5 cup plain Greek yogurt, 0.25 cup extra-virgin olive oil, 2 tbsp lemon juice, and 1 tbsp red wine vinegar until completely smooth. Add the 1 tsp granulated garlic, 0.75 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly ground black pepper, mixing well to combine. The dressing should be thick but pourable—if it's too thick, add 1-2 tsp water to loosen it.

Add the sliced celery to the warm pasta in the mixing bowl. Pour the yogurt dressing over the pasta and celery, then gently toss everything together with your hands or a large spoon. The warmth of the pasta will help the dressing cling perfectly to each strand.

Let the salad cool for 5 minutes before adding the remaining ingredients. This gives the flavors time to meld slightly, so you don't end up with a watery salad. If you're short on time, you can skip this step, but the flavor will be even better if you wait.

Gently fold in the 0.5 cup crumbled feta cheese and 0.25 cup toasted pine nuts using a gentle folding motion. This preserves the texture of the pine nuts and keeps the feta from dissolving completely. Sprinkle the 2 tbsp fresh dill over the top and toss one more time.

Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to balance the flavors. The salad should be creamy, tangy, and have a perfect mix of textures: the tender pasta, crisp celery, crunchy pine nuts, and soft feta.

Pro cooking tips for perfect results

Pasta Cooking Secrets

Always cook Acini di Pepe in well-salted boiling water—this ensures the pasta absorbs the dressing evenly. I add 1 tbsp Diamond Crystal kosher salt per quart of water and taste it before adding the pasta. The tiny peppery orbs need 10-12 minutes to reach al dente perfection, but check at 10 minutes—they cook faster than you'd expect! 🍝

Rinse the pasta briefly under cold water after draining—just 30 seconds—to stop cooking without making it soggy. This step is crucial for maintaining texture when mixing with the cold dressing. Drain thoroughly before adding ingredients to prevent a watery salad.

Dressing Consistency

The yogurt dressing should be thick but pourable—like heavy cream. If it's too stiff, add 1 tsp water at a time until it reaches the right consistency. I whisk it vigorously to incorporate air, which makes the dressing cling better to the pasta. The lemon juice and red wine vinegar should brighten the flavors, so don’t skip them! 🍋

For extra creaminess without mayo, blend 1 tbsp of the yogurt dressing with 1 tsp extra-virgin olive oil and pulse in a food processor for 10 seconds. This emulsifies the dressing and makes it even more velvety.

Celery Prep Matters

Slice the celery thinly and evenly—about 1/8-inch thick—for maximum crispness and flavor. Use a mandoline for precision, or hand-slice with a sharp chef’s knife. The celery should be pale green and crisp—avoid any yellowing or woody stems. 🧅

For a celery-infused dressing, blend 1/2 cup chopped celery with the yogurt mixture and strain through a fine-mesh sieve. This adds a subtle, refreshing depth that elevates the entire salad.

Flavor Balancing

Taste the salad before adding feta to gauge seasoning. Adjust with kosher salt or lemon juice—I usually add 1/4 tsp more salt and 1 tsp lemon juice to brighten the flavors. The feta and pine nuts should complement, not overpower, the pasta’s peppery kick. 🧀

If the salad tastes too tangy, balance it with 1 tsp honey or 1/2 tsp sugar. For extra richness, stir in 1 tbsp of the reserved pasta water—this helps distribute the dressing evenly without adding bulk.

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