Active Time

　　10 min

　　Total Time

　　20 min

　　Small pasta like acini di pepe and orzo make wonderful room-temperature salads, since they mix so thoroughly with the other ingredients and never go stiff. Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you'll come back to all summer.

　　

Ingredients

Makes 6 (side dish) servings

　　1/2 pound acini di pepe or orzo (1 1/4 cups)

　　1 tablespoon olive oil

　　2 tablespoon unsalted butter

　　4 garlic cloves, minced (1 1/2 tablespoon)

　　1/4 teaspoon hot red-pepper flakes

　　1/2 cup pitted Kalamata olives, quartered

　　

Step 1

Cook acini di pepe in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water), stirring occasionally, until al dente. Drain well in a sieve. Transfer to a bowl.

　　

Step 2

Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.

　　Cooks' note:

　　Pasta can be made 4 hours ahead and kept at room temperature.