Tuesday, September 24, 2013

Maxine's Acini Di Pepe Salad

Summer may have come and gone, but the food can stay year round!  While the fall will bring wind and rain, we can enjoy the sides that made our hearts so happy on the old summer days.  In our opinion sides are sometimes the best part of some meals-- that's why we're sharing one of our absolute favorites.  This one-of -a-kind salad features a unique type of pasta, acini di pepe.  Maxine's Acini Di Pepe Salad is a cool, light, and fruity combination that's perfect to take on a picnic. The recipe yields plenty and holds well which means you can eat it later in the day, and the day after, and the day after that. We always do!

Start by cooking a box of acini di pepe per the instructions on the box.

Drain the pasta and rinse with cold water.

In a medium sauce pan combine 1 beaten egg yoke, 3/4 cup sugar, 3/4 cup pineapple juice plus 2 tablespoons pineapple juice and 1 tablespoon all purpose flour.

Cook over medium heat, stirring consistently, until thickened.  Poor over pasta, mix well and then cool completely.  Leave it in the refrigerator and come back to it later.

Ashley's Tip: Use the pineapple juice drained from one of the cans of pineapples that you will need later in the recipe. 

Drain one 8oz can of pineapple tidbits.

Drain one 8oz can of crushed pineapples.

Combine all the pineapples into the pasta mix. Next add in one 8oz container of cool whip and 2 cups of miniature marshmallows.

Last add in one drained 8oz can of mandarin oranges.

Aubree's Note: Grapes cut in half also are super good in this recipe!  However our family friend Maxine's original recipe did not call for the grapes so it's really up to you. 

Our mom has been cooking this recipe for years, it's truly one of our favorite go-to's.  Hopefully you enjoy this cold salad!

1 14.5oz pkg of acini di pepe pasta
1 egg yoke beaten
1/2 cup sugar
1 tablespoon all purpose flour
3/4 cup plus 2 tablespoon pineapple juice
1 can 8oz crushed pineapple drained
1 can 8oz pineapple tidbits drained
1 can mandarin oranges drained
1 8oz carton cool whip
2 cups miniature marsh mellows

Cook pasta according to the box.  Drain and rinse with cold water.
Combine egg, sugar, flour and pineapple juice in a medium sauce pan over medium heat.  Stir continuously until thickened.  Mix into pasta. Cool completely.
Mix in all pineapples, cool whip and marshmallows,
Drain mandarin oranges and combine.

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