Acini di Pepe Salad
This is that salad that looks like little pearls at those pot luck dinners you always like and never quite knew how to make it. Well, here it is. And I thank my granddaughter Angie for teaching me this recipe.
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Ingredients
- 1 cup acini di pepe pasta (YEP.. it's a pasta)
- 1 (20 oz) can crushed pineapple, drain and reserve the juice
- 1 (15 ounce) can mandarin oranges, drained with juice reserved
- 1 (8 ounce) container frozen whipped topping, thawed
- 7 ounces miniature marshmallows
- 1 cup white sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 3 Tablespoons all purpose white flour
- 1 (10 ounce) jar maraschino cherries, drained (optional)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Bring a large pot of water to a boil and lightly salt and add pasta. Cook for 8 to 10 minutes or until al dente. Drain
Step 2
In a medium saucepan combine reserved orange and pineapple liquids (about 1 1/2cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick add the pasta and refrigerate overnight.
Step 3
The next day add the drained pineapple and oranges.. Add whipped topping and marshmallows to taste. Mix together and top with cherries, if desired. KEEP CHILLED until time to serve.
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