Print Friendly Recipe
- Salad using tiny pasta called Acine di' Pepe
- 1/2 cup (125 ml) sugar
- 1 tbsp (15 ml) all purpose flour
- 1/4 tsp (1 ml) salt
- 1 8 oz (224 grm). can crushed pineapple, undrained
- 1 20 oz (560 grm). can pineapple chunks in its own juice, undrained
- 2 11 oz (308 grm). cans mandarin orange segments, drained
- 1 egg, beaten
- 2 tsp (10 ml) lemon juice
- 1-1/3 cups (325 ml) (8 oz (224 grm).) Acine di Pepe Pasta, uncooked
- 3 1/2 cups(8 oz (224 grm).) frozen non-dairy whipped topping, thawed and divided
- 3 cups (700 ml) minature marshmallows
- 1/2 cup (125 ml) flaked coconut
- Maraschino cherries (optional)
- In medium saucepan, stir together sugar, flour and salt.
- Drain pineapple, reserving juice to equal 1 cup (225 ml).
- With whisk gradually stir in juice and egg into sugar mixture.
- Cook over medium heat, stirring frequently, until mixture comes to a boil.
- Stir in lemon juice.
- Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together pineapple juice mixture and pasta; cover and refrigerate several hours or overnight.
- Add crushed pineapple and chunks, oranges, 2 cups (475 ml) marshmallows and coconut; mix gently and thoroughly.
- Cover; refrigerate until cold.
- Top with remaining whipped topping; garnish with cherries, if desired.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.