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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Coconut-Lime Cheesecake with Mango Coulis
This tropical-inspired mango Key lime cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a whipped cream dollop and toasted coconut sprinkle for even more flavor.
Creamy Cashew Chicken Curry
Mooove over, real cream — this rich and creamy chicken curry is made with cow-free cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster! Make this straightforward recipe with some garam masala and garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Coconut Curry Fish
A wonderfully flavorful but quick dish! Serve over brown rice, millet, or quinoa.