I had this salad while visiting family in North Dakota. My Florida friends had never had it nor had I! Great take on a pasta salad!
all purpose flour
2 1/2 tsp
1 3/4 c
unsweetened pineapple juice
16 ounce acini di pepe pasta
(11 oz )mandarin oranges, drained
20 oz pineappple tidbits,drain
20 oz crushed pinapple,drain
8 oz frozen whipped top, thaw
1In a saucepan, combine sugar, flour, 1/2 tsp salt ,pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat, add lemon juice and cool to room temperature.
2Bring water to boil, add oil, remaining salt and cook pasta al dente. Rinse under cold water and drain.
3In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
About this Recipe
Course/Dish: Pasta Salads