Drain the pasta and rinse with cold water.
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.