Go Back
+ servings
A bowl full of Acini de Pepe Pasta Salad.
5 from 4 votes

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. :)
Prep Time: 5 mins
Cook Time: 20 mins
Chill Time: 2 hrs
Total Time: 2 hrs 25 mins
Servings: 14 servings


  • 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


  • 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. 


*when draining the pineapple you'll want to gently squeeze the pineapple so that it releases more of its juices. (Don't ring out... just gently press it so that the pineapple isn't still soaked in its' juices). Does that make sense?? Hope so. 


Calories: 168kcal (8%), Carbohydrates: 36g (12%), Protein: 3g (6%), Fat: 2g (3%), Saturated Fat: 1g (5%), Cholesterol: 33mg (11%), Sodium: 111mg (5%), Potassium: 29mg (1%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 72IU (1%), Calcium: 22mg (2%), Iron: 1mg (6%)