Acini di Pepe Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 8 hours 25 minutes

Ingredients

1 cup acini di pepe pasta

1 (20 ounce) can crushed pineapple, drained with juice reserved

1 (15 ounce) can mandarin oranges, drained with liquid reserved

1 cup white sugar

2 large eggs, beaten

3 tablespoons all-purpose flour

½ teaspoon salt

1 (8 ounce) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 (10 ounce) jar maraschino cherries, drained (Optional)

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

Nutrition

• Calories: 487 kcal
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 195 mg
• Total Carbohydrate: 99 g
• Dietary Fiber: 2 g
• Total Sugars: 61 g
• Protein: 7 g