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Acini di Pepe Salad Recipe

Recipe by: CORTAB0408

"Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  • 2In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
  • 3The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Ingredients
  • 8 servings
  • 487 cals
  • 1 cup acini di pepe pasta
  • 1 (20 ounce) can crushed pineapple, drained with juice reserved
  • 1 (15 ounce) can mandarin oranges, drained with liquid reserved
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 7 ounces miniature marshmallows
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 (10 ounce) jar maraschino cherries, drained (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    487
    24%
  • Fat:
    8.9
    14%
  • Carbs:
    98.7
    32%
  • Protein:
    6.6
    13%
  • Cholesterol:
    46
    16%

Based on a 2,000 calorie diet

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