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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Fold in the cooled custard mixture, followed by 2 cups of miniature marshmallows and 8 ounces of whipped topping. Gently stir until well combined.

Step 7

Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Step 8

Optional: Garnish with 0.5 cup of maraschino cherries before serving for a pop of color and an extra touch of sweetness.

Step 9

Serve chilled and enjoy!

Nutrition Facts

Serving size	3154.3 grams (3154.3g)

Amount per serving	% Daily Value*
Calories	3248

Total Fat 98.00g	126%
Saturated Fat 57.70g	289%
Polyunsaturated Fat 3.60g
Cholesterol 642mg	214%
Sodium 2739mg	119%
Total Carbohydrate 555.40g	202%
Dietary Fiber 18.60g	66%
Total Sugars 325.00g
Protein 57.30g	115%

Vitamin D 334IU	1668%
Calcium 885mg	68%
Iron 8mg	46%
Potassium 2071mg	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.

Source of Calories

Fat: 26.5%

Protein: 6.9%

Carbs: 66.7%