Fruit Pasta Salad
Everyone who tries this salad LOVES it. The problem is getting people to try it. I even changed the name of it to get people to try it! It used to be called Frog-Eyed Salad but all that did was freak people out. It’s because the Acini De Pepe pasta looks like tapioca…but like…AND? Anyway, this recipe makes a BOATLOAD and it’s freaking delicious.
Serving Size: 10-12 servings
Fruity Pasta Salad
A great pot luck meal...if they'll try it.
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
- 8 ounces Acini De Pepe pasta, uncooked (1/2 package)
- 1 egg
- 1/2 cup sugar
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 15-ounce can juice-packed crushed pineapple, drained, reserving juice
- 1 16-ounce can fruit cocktail, drained
- 1 cup miniature marshmallows
- 1 cup whipped cream
Instructions
- Prepare Acini De Pepe according to package directions.
- In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly.
- In large bowl, combine Acini De Pepe with egg mixture. Chill thoroughly, about 1 hour.
- Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly.
- Stir before serving. Refrigerate leftovers.
Notes