7 Best Substitutes for Acini Di Pepe in Pasta Salads & Soups

You grab the pasta from the pantry and realize there's no acini di pepe left. The tiny beads were supposed to bulk up the soup, but now you need something that cooks at a similar rate and absorbs broth without turning mushy.

The swap depends on salad, or a baked dish. Orzo and Israeli couscous handle broth well, while ditalini holds shape in cold preparations, and tapioca pearls work only in sweet recipes.

7 Simple Acini Di Pepe Swaps to Save Time

These options range from pantry basics to specialty picks. Start with the closest match, then move to bolder swaps if you want different texture or faster prep.

1 - Israeli Couscous

Israeli couscous delivers a similar bead shape but with a chewier bite. The pearls are larger than acini di pepe, so they stand out more in salads and don't disappear into broth-based soups.

Use 1 cup Israeli couscous per 1 cup acini di pepe. The cooking time stays close-about 8 to 10 minutes in boiling water-but the pearls hold their structure longer under heat.

Here's what to know:

• Texture: Chewier and more distinct than acini di pepe
• Flavor: Milder wheat taste with less starch release
• Best in: Pasta salads, grain bowls, and stews where you want pearls that stay separate
• Watch out: Larger size makes it less suitable for delicate soups or recipes needing tiny beads

If you're short on Israeli couscous too, what to use for Couscous keeps you in the same size range with grains that absorb liquid similarly.

Skip if: You need pasta that cooks in under 5 minutes or you want a texture that melts into the dish.

2 - Orzo

Orzo looks like rice but cooks like pasta. It absorbs broth without breaking apart, making it a go-to for soups and side dishes that need structure.

Swap 1 cup orzo for 1 cup acini di pepe. Cook time runs 8 to 9 minutes in boiling salted water, close enough that you won't need to adjust the rest of your recipe.

The rice shape changes the visual-orzo reads as grains rather than beads-but the mild wheat flavor and starch release behave the same. Out of orzo as well?

Easy Orzo swaps that work covers rice-shaped alternatives that absorb liquid at similar rates.

Skip if: You need a distinct bead shape or you're making a dessert-style dish.

3 - Fregola

Fregola brings toasted flavor and a heartier chew. The Sardinian pasta cooks into small, firm pearls that hold up in brothy dishes and risotto-style preparations.

Use 1 cup fregola per 1 cup acini di pepe, but expect a longer cooking time-12 to 15 minutes-and a nuttier taste from the toasting process. The extra chew and hearty texture make fregola ideal for dishes where pasta needs to stand up to bold ingredients.

• Size: Slightly larger than acini di pepe
• Flavor: Toasted, nutty, more pronounced than standard pasta
• Texture: Firmer and chewier, even after full cooking
• Best in: Risottos, brothy stews, and dishes with strong spices or sauces

Skip if: You're making a delicate soup or you need pasta that disappears into the background.

4 - Ditalini

Ditalini pasta looks like tiny tubes and cooks at the same rate as acini di pepe. It holds shape in cold salads and soups without turning mushy.

Swap 1 cup ditalini for 1 cup acini di pepe. Boil for 8 to 10 minutes, drain, and toss with your other ingredients-the smooth surface picks up dressing and broth easily.

The tube shape changes the way liquid clings, so you may notice less starch in the cooking water compared to bead-shaped pasta. If you're out of ditalini too, tested Ditalini Pasta replacements shows small pasta options that behave the same way in soups and salads.

Skip if: You're making a baked dish that needs pasta to blend into a creamy filling.

5 - Tapioca Pearls

Small tapioca pearls work only in cold puddings and desserts. The neutral flavor and chewy texture match acini di pepe's size, but the starch behaves differently-it won't hold up in savory recipes.

Use ½ cup tapioca pearls per 1 cup acini di pepe. Soak them in cold water for 30 minutes before cooking, then simmer in milk or coconut milk until translucent.

• Texture: Chewy and slightly bouncy when cooked
• Flavor: Neutral, picks up whatever liquid you cook it in
• Best in: Tapioca pudding, bubble tea, or sweet soups

Skip if: You're making a savory dish or anything that requires pasta structure.

Use	Ratio	Notes
Soups	1:1 Orzo or Ditalini	Both absorb broth without breaking apart
Salads	1:1 Israeli Couscous	Chewier texture stays distinct when cold
Desserts	½:1 Tapioca Pearls	Only option for sweet dishes; needs soaking

6 - Couscous

Small-grain couscous cooks faster than acini di pepe and softens quickly, making it better for salads and quick sautés than for long-simmered soups. The texture is lighter and fluffier, and it absorbs dressing or sauce more aggressively.

Use ¾ cup couscous per 1 cup acini di pepe. Boil water, pour it over the couscous, cover, and let it steam for 5 minutes-no stirring needed.

The subtle nutty undertones come through in cold dishes, but couscous loses structure in brothy preparations. Fluff it with a fork before mixing to prevent clumping.

• Texture: Softer and fluffier than pasta
• Flavor: Mild with a hint of nuttiness
• Best in: Grain salads, tabbouleh-style dishes, and quick sides

Missing couscous too? Replacements similar to Couscous shows small grains that steam and fluff the same way.

Skip if: You're making a soup where pasta needs to hold firm for hours.

7 - Pearl Barley

Pearl barley brings a chewy, nutty texture and takes longer to cook than acini di pepe. It works in hearty soups and pilafs where you want grains that stay firm after hours of simmering.

Swap 1 cup pearl barley for 1 cup acini di pepe, but plan for 25 to 30 minutes of cooking time. The texture stays distinct even when fully tender, and the nutty flavor stands up to strong broths and spices.

Barley releases starch as it cooks, thickening the liquid around it-useful in soups but less so in salads or dishes where you want grains to stay separate. If pearl barley isn't available either, simple Pearl Barley substitutes list covers grains that cook at a slower pace but deliver similar chew.

Skip if: You need pasta that cooks in under 10 minutes or you're making a dessert.

Picking the Right Replacement

Most of these swaps work without changing the recipe, but the best choice depends on what you're making. For soups and side dishes, orzo and Israeli couscous come closest in cooking time and texture.

For cold salads, ditalini holds its shape better, and for desserts, tapioca pearls are the only option that makes sense.

• Closest match - Orzo (same cooking time, similar starch)
• Easiest grab - Ditalini (pantry staple, holds firm)
• Bold alternative - Fregola (toasted flavor, heartier chew)