Name: Acini di Pepe Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Acini di pepe pasta - 1 cup; Crushed pineapple, drained with juice reserved - 1 (20 ounce) can; Mandarin oranges, drained with liquid reserved - 1 (15 ounce) can; White sugar - 1 cup; Eggs, beaten - 2 large; All-purpose flour - 3 tablespoons; Salt - ½ teaspoon; Frozen whipped topping, thawed - 1 (8 ounce) container; Miniature marshmallows - 7 ounces; Maraschino cherries, drained (Optional) - 1 (10 ounce) jar

Ingredients for - Acini di Pepe Salad

1. Acini di pepe pasta 1 cup

2. Crushed pineapple, drained with juice reserved 1 (20 ounce) can

3. Mandarin oranges, drained with liquid reserved 1 (15 ounce) can

4. White sugar 1 cup

5. Eggs, beaten 2 large

6. All-purpose flour 3 tablespoons

7. Salt ½ teaspoon

8. Frozen whipped topping, thawed 1 (8 ounce) container

9. Miniature marshmallows 7 ounces

10. Maraschino cherries, drained (Optional) 1 (10 ounce) jar

How to cook deliciously - Acini di Pepe Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.