I think of my granddaughters, Skyler & Rain when I make this recipe, since it came from their mama, Jamie. It's my favorite "fruit" salad -- preferred over any other because it has pineapple in it.
This is a great one for church potlucks and large family gatherings. Often requested!
It may be a little bit more "labor intensive" than some fruit salads, but it is well worth it.
At first glance most folks think it is either some type of "cottage cheese" salad or a "glorified rice" type dish. As you can see from ingredients, it is neither!
The NIGHT BEFORE:
Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.)
Once cooked, rinse with cold water.
Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
Cover pasta mixture and refrigerate overnight.
In THE MORNING:
Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!