Three words: acini di pepe!
This form of pasta (whose name is the Italian term for "peppercorns") can be cooked up like regular pasta to be served with regular pasta sauce or gravy, or boiled in broth to make soup, or mixed (cooked, drained and chilled) with mayo and salad mustard to make pasta salad.
One of my favorite applications is to top acini di pepe with a simple Asian-style sauce, which consists of six tablespoons of honey, two tablespoons of soy sauce, and one tablespoon of garlic, gently heated before serving.
Also, anything that can be done with acini di pepe can also be done with softly scrambled eggs. (Except for the salad, for which I recommend finely diced hard-boiled eggs.
By the way, it's not my intention to dominate this discussion. If anyone else has any ideas, please feel free to post away under the "Cooking for the Toothless" heading.