A creamy, sweet pasta fruit salad made with tiny acini di pepe pasta, canned pineapple and mandarin oranges, and a cooked egg-and-fruit-juice dressing that sets up overnight in the fridge. Folded with Cool Whip before serving and garnished with cherries or strawberries — a Mom (Mary April) classic for potlucks and holiday tables.
Ingredients
½ box acini di pepe pasta
15 oz. chunk pineapple (reserve juice)
11 oz. mandarin oranges (reserve juice)
8 oz. Cool Whip
Sugar and beaten eggs
Dash of salt
Cherries or strawberries for garnish
Instructions
Cook acini di pepe according to directions on box. Set aside.
Use fruit juice from canned fruit; put in saucepan with sugar, salt, and well-beaten eggs. Cook until thickened.
Stir together pasta, fruit juice mixture, and fruit. Refrigerate overnight.
Stir in Cool Whip prior to serving. Garnish with cherries or strawberries.
