Acini di Pepe Salad

Wonderful pasta salad featuring crushed pineapple, mandarin oranges, miniature marshmallows, and whipped topping. Individual salads are garnished with maraschino cherries.

Ingredients -

1 cup Acini Di Pepe Pasta, cooked al dente, drained
1 (20 ounces) can Crushed Pineapple, drained with juice reserved
1 (15 ounces) can Mandarin Oranges, drained with liquid reserved
1 cup White Sugar
2 Eggs, beaten
1/2 teaspoon Salt
3 tablespoons All-Purpose Flour
1 (8 ounces) container Frozen Whipped topping, thawed
7 ounces Miniature Marshmallows
1 (10 ounces) jar Maraschino Cherries, drained

Preparation:

1. Combine reserved pineapple and Mandarin orange juices, sugar, eggs, salt and flour in medium saucepan.

2. Cook until thick. Stir constantly.

3. When mixture thickens, add cooked pasta. Stir to combine. Refrigerate overnight.

4. The following day, add crushed pineapple and Mandarin oranges, whipped topping and miniature marshmallows.

5. Stir to combine.

6. Serve until ready to serve. Garnish with Maraschino cherries.

Pasta Salad Making Tips -

Herb Flavored Pasta

Add 1 tablespoon of dried herbs to cooking water for every pound of pasta.

Pasta Salad Making Tips -

Washing Leaf Spinach

Place the spinach in a large bowl and place the bowl under running water. Remove the leaves from the stems, rinse the leaves and place in a colander to drain.

Recipe Ideas:

Aloha Shrimp Pasta Salad

Angel Hair Pasta Salad

Angel Hair Pasta Salad With Chicken

Angel Hair Pasta Salad with Shrimp

Antipasto Pasta Salad

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