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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows. Ingredients:
1 cup white sugar |
2 tablespoons all-purpose flour |
2 1/2 teaspoons salt |
1 3/4 cups unsweetened pineapple juice |
2 eggs, beaten |
1 tablespoon lemon juice |
3 quarts water |
1 tablespoon vegetable oil |
1 (16 ounce) package acini di pepe pasta |
3 (11 ounce) cans mandarin oranges, drained |
2 (20 ounce) cans pineapple tidbits, drained |
1 (20 ounce) can crushed pineapple, drained |
1 (8 ounce) container frozen whipped topping, thawed |
1 cup miniature marshmallows |
1 cup shredded coconut |
Directions:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
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