Acini di Pepe Salad

Not your typical "pasta salad," this side dish has marshmallows, whipped topping, and various fruits. I guess the fruit makes it healthy-ish. :)

Course Salad, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Chill Time 2

Total Time 2 25

Servings servings

Calories 168kcal

Author Whitney Wright

Ingredients

1 cup + 2 tablespoons acini di pepe pasta
20 oz can crushed pineapple drained and juice reserved *see notes
1 11 oz can mandarin oranges drained and juice reserved
8 oz container frozen whipped topping thawed
1 1/2 cups mini marshmallows
1 cup granulated sugar
2 large eggs
1/2 teaspoon salt
3 tablespoons cornstarch

Instructions

Cook the acini di pepe in salted boiling water until al dente. Run under cold water. Drain. Place the pasta in a large bowl.
In a saucepan stir the reserved pineapple juice, reserved mandarin oranges juice, sugar, eggs, salt, and cornstarch. Turn the heat to medium and cook until thick, stirring constantly. Remove from heat. Pour over the cooked pasta and refrigerate until chilled.
Once cold, (and just before serving) stir in the crushed pineapple and oranges, whipped topping, and marshmallows. Serve cold.

Notes

*when draining the pineapple, gently squeeze it so more liquid comes out. You just don't want the pineapple super, super wet or else the finished dish will be wetter, which is is a bad combo with the whipped topping.

Do not freeze this dish.

Nutrition