Acini di Pepe Salad

Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe.

• Calories: 487 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 2 eggs, beaten
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons all-purpose flour
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 (10 ounce) jar maraschino cherries, drained (Optional)
• 7 ounces miniature marshmallows
• 1 (15 ounce) can mandarin oranges, drained with liquid reserved
• 1 cup acini di pepe pasta

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.

Step 2

In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

Step 3

The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.