Acini di Pepe Salad
From pamela 17 years ago
- - to make
- Serves 8
Acini di pepe, the Italian word for peppercorns, is a rice shaped pasta that matches perfectly with the fruit blend in this salad. Perfect for summer, or that special occasion.
Ingredients
- 1 cup acini di pepe pasta shopping list
- 1 (15 oz) can mandarin oranges, liquid removed and set aside shopping list
- 1 (20 oz) can crushed pineapple, liquid removed and set aside shopping list
- 1 (8 oz) container frozen whipped topping, defrosted shopping list
- 7 oz marshmallows, miniature sized shopping list
- 1 (10 oz) jar maraschino cherries, liquid removed (optional) shopping list
- 3 tbsp all-purpose flour shopping list
- 1 cup white sugar shopping list
- 2 eggs, beaten shopping list
- 1/2 tsp salt shopping list
How to make it
- Boil a large pot of lightly salted water, then add pasta and cook for 8-10 minutes or until ‘al dente‘; drain.
- In medium saucepan, mix together the reserved liquids from oranges and pineapple (totals about 1 1/2 cups), flour, sugar, eggs, and salt. Cook until thickened, stirring continuously. After the mixture has thickened, mix in the cooked pasta and refrigerate overnight.
- The next day, add the oranges, pineapple, whipped topping and marshmallows (to reach the desired amount). Combine then garnish with cherries, if desired. Keep chilled until ready to serve.
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