Ingredients:
- 12 oz acini de pepe pasta
- 2 (20 oz each) cans pineapple tidbits, drained and juice reserved
- 1 (20 oz) can mandarin oranges, drained
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 8 oz cool whip, thawed
Instructions:
- Cook the Pasta:
- Cook the acini de pepe pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta quickly. Set aside.
- Prepare the Dressing:
- In a saucepan, combine the reserved pineapple juice, granulated sugar, flour, and beaten eggs. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and let it cool completely.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, drained pineapple tidbits, drained mandarin oranges, shredded coconut, and mini marshmallows.
- Add Dressing and Cool Whip:
- Once the custard mixture has cooled, pour it over the pasta and fruit mixture. Gently fold until everything is evenly coated.
- Add the thawed cool whip to the bowl and gently fold it into the salad until well combined.
- Chill and Serve:
- Cover the salad and refrigerate for at least 2 hours or until chilled. Before serving, give it a gentle stir and garnish with additional marshmallows or coconut if desired.
Cook Notes and Variations:
- Add Some Crunch: Incorporate chopped nuts such as pecans or almonds for added texture and flavor.
- Boost the Fruit: Experiment with additional fruits such as sliced grapes, diced apples, or berries to enhance the salad’s freshness.
- Switch Up the Dressing: Instead of the homemade custard dressing, you can use instant vanilla pudding mix combined with pineapple juice for a quicker version of the dressing.
- Make it Tropical: Include other tropical ingredients like diced mango or kiwi for a unique twist on the classic recipe.
