Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party, I get asked for the recipe.
Ingredients
- 1 cup acini di pepe pasta
- 1 can crushed pineapple , 20 ounce
- 1 can mandarin oranges , 15 ounce
- 1 cup white sugar
- 2 large eggs , beaten
- 3 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 1 container frozen whipped topping , 8 ounce
- 7 ounces miniature marshmallows
- 1 jar maraschino cherries , 10 ounce
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
-
2
Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.
-
3
Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.
Nutrition Facts
Per serving
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