Ingredients
Scale
- 3 cups cooked acini de pepe pasta
- 1 can (20 oz) crushed pineapple in pineapple juice drained well with juice reserved
- 1 can (20 oz) pineapple tidbits in pineapple juice drained well with juice reserved
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon cornstarch
- 1 container (8 oz) cool whip thawed
- 1 can (15 oz) mandarin oranges drained well
- 3 cups mini marshmallows
Instructions
- In a large pot, bring salted water to a boil and cook acini de pepe pasta until al dente or softer. Drain and set aside without rinsing.
- In a medium saucepan, whisk together reserved pineapple juices, sugar, egg, and cornstarch. Bring to a simmer over medium heat, stirring often for about 10 minutes until thickened.
- Remove the pan from heat and let it cool for 15 minutes.
- Transfer the cooled pineapple juice mixture to a bowl and stir in the cooked pasta until well combined. Cover and chill for 1 hour.
- In a large mixing bowl, combine the chilled pasta mixture, crushed pineapple, pineapple tidbits, Cool Whip, mandarin oranges, and mini marshmallows. Mix until well combined.
- Cover the bowl and refrigerate for at least 6 hours or overnight.
- When ready to serve, stir the salad and enjoy it chilled.
Notes
For a softer pasta texture, cook acini de pepe a little longer than the package suggests (up to 12 minutes).
Chill the salad overnight for the best flavor and texture.
Make sure to drain the fruit well to avoid excess liquid in the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.