Acini Di Pepe Salad
Brighten up your table with this creamy and nostalgic Acini di Pepe Salad, a sweet and tangy twist on classic pasta salads! This crowd-pleasing dessert salad stars tiny Acini di Pepe pasta, which lends a delightful texture, combined with juicy mandarin oranges, crushed pineapple, and fluffy miniature marshmallows. A luscious, homemade custard sauce made with egg yolks, milk, and sugar ties everything together, while whipped topping adds a velvety finish. Perfectly chilled and optionally adorned with maraschino cherries for a festive touch, this no-bake treat is ideal for potlucks, BBQs, and holiday gatherings. Bring a taste of retro charm to your next occasion with this fun and fruity salad recipe!
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Recipe Information
Ingredients
- 1 cup Acini di Pepe pasta
- 4 cups Water
- 1 teaspoon Salt
- 20 ounces Crushed pineapple (with juice)
- 15 ounces Mandarin oranges (drained)
- 2 cups Miniature marshmallows
- 8 ounces Whipped topping
- 0.5 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 2 large Egg yolks
- 1.5 cups Milk
- 0.5 cup Maraschino cherries (optional, for garnish)
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add 1 teaspoon of salt and 1 cup of Acini di Pepe pasta. Cook according to the package instructions (usually 8-10 minutes), stirring occasionally.
Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
In a small saucepan over medium heat, combine 0.5 cup of granulated sugar and 2 tablespoons of all-purpose flour. Gradually stir in 1.5 cups of milk, whisking constantly to prevent lumps.
Lightly beat 2 egg yolks in a small bowl. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them, then return the mixture to the saucepan. Cook and stir until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely.
In a large mixing bowl, combine the cooled pasta, 20 ounces of crushed pineapple with juice, and 15 ounces of drained mandarin oranges. Mix gently to distribute the fruit evenly.
Fold in the cooled custard mixture, followed by 2 cups of miniature marshmallows and 8 ounces of whipped topping. Gently stir until well combined.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Optional: Garnish with 0.5 cup of maraschino cherries before serving for a pop of color and an extra touch of sweetness.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 555.4 g | 202% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 325.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 885 mg | 68% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
