Cacio e Pepe Style Pasta Salad
SPONSORED in partnership with DeLallo Foods
A Note From feedfeed

Last but not least of this trio of DeLallo Foods past salads is this riff on Cacio E Pepe. We Used DeLallo's Organic Whole-Wheat Acini di Pepe, peas, sweet & tangy pepper drops, black pepper sausage and a creamy buttermilk and black pepper dressing. 


Yield: Serves or Makes 6-8
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  • 1 lb DeLallo Whole Wheat Acini di Pepe
  • Kosher salt, as needed
  • 1 (16 oz) bag frozen peas3
  • 3 tbsp buttermilk
  • 1 tbsp black pepper
  • 1 garlic clove, grated
  • 1/2 cup grated DeLallo Parmesan Cheese, plus more for serving
  • 1/4 cup extra virgin olive oil, plus more as needed
  • 1 (4.3 oz) jar DeLallo Sweet & Tangy Pepper Drops, drained
  • 1 cup diced DeLallo Black Pepper Dry Cured Sausage (about ½ 7 oz package)
  • 2 tbsp chopped fresh parsley


  • Step 1

    Bring a large pot of salted water to a boil. Cook the pasta according to package directions, and add peas during the last 3 minutes of cooking time. Drain, then toss with 1 tbsp olive oil and season with salt and pepper. Set aside to cool.

  • Step 2

    Meanwhile, whisk together the buttermilk, black pepper, garlic, parmesan cheese and olive oil.

  • Step 3

    When pasta has cooled slightly, toss with the buttermilk dressing, then stir in the pepper drops, sausage and fresh parsley. Season to taste, then let chill at least 1 hour before serving. Add more freshly grated parmesan cheese on top when serving.

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