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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1 (15 oz) can mandarin oranges, liquid removed and set aside |
1 (20 oz) can crushed pineapple, liquid removed and set aside |
1 (8 oz) container frozen whipped topping, defrosted |
7 oz marshmallows, miniature sized |
1 (10 oz) jar maraschino cherries, liquid removed (optional) |
3 tbsp all-purpose flour |
1 cup white sugar |
2 eggs, beaten |
1/2 tsp salt |
Directions:
1. Boil a large pot of lightly salted water, then add pasta and cook for 8-10 minutes or until ‘al dente‘; drain.
2. 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.
3. 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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