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Tropical Acini di Pepe Salad

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
505 min
SERVINGS
8 servings
Dessert Salad Italian
Tropical Acini di Pepe Salad
Ingredients
  • 1 cup acini di pepe pasta
  • 1 (20 ounce) can crushed pineapple, drained with juice reserved
  • 1 (15 ounce) can mandarin oranges, drained with liquid reserved
  • 1 cup white sugar
  • 2 large eggs, beaten
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 7 ounces miniature marshmallows
  • 1 (10 ounce) jar maraschino cherries, drained
Instructions
1
Begin by filling a large container with water and adding a moderate amount of salt. Heat the mixture until it reaches its boiling point, then proceed with cooking your pasta in this water for 8-10 minutes or until it's still slightly firm but not hard to bite into. Remove the pasta from the water with a strainer and set it aside for now.
2
In a separate bowl, combine the juice that was saved from the pineapple and oranges (approximately 1.5 cups), granulated sugar, eggs that have been beaten into a smooth consistency, flour, and a pinch of salt. Place this mixture in a medium-sized saucepan over medium heat on your stovetop and stir constantly until the mixture thickens. Introduce the cooked pasta into this saucepan and mix well.
3
Allow the pasta mixture to chill in the refrigerator for at least 8 hours or overnight, depending on your schedule.
4
Transfer the chilled pasta mixture to a large serving dish. Add the pineapple, oranges, whipped topping, and marshmallows to this mixture and stir until everything is well combined. Top the salad with cherries, then refrigerate it once more until you're ready to serve.