Description
An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt
- 1 ¾ cups unsweetened pineapple juice
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 3 quarts water
- 1 tablespoon vegetable oil
- 1 (16 ounce) package acini di pepe pasta
- 3 (11 ounce) cans mandarin oranges, drained
- 2 (20 ounce) cans pineapple tidbits, drained
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Instructions
- Combine pineapple juice
- sugar
- eggs
- flour
- and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature
- about 1 hour.
- Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente
- 5 to 7 minutes. Drain and rinse under cold water.
- Combine cooked pasta
- cooled egg mixture
- mandarin oranges
- pineapple tidbits
- crushed pineapple
- and whipped topping in a large bowl; mix well. Refrigerate until chilled
- 8 hours to overnight.
- Before serving
- add marshmallows and coconut; toss and serve.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 14 hrs 5 mins
Servings: 10