Fruity Acini di Pepe Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Tiny pearls of acini di pepe in a fruity custard, tossed with crushed pineapple, mandarin oranges, whipped topping and mini marshmallows, make a bright, refreshing pasta salad. Maraschino cherries add eye-popping color. Ingredients:
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 splenda® no calorie sweetener, granulated |
2 eggs, beaten |
1/2 teaspoon salt |
3 tablespoons all-purpose flour |
1 (10 ounce) jar maraschino cherries, drained (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), SPLENDA® Granulated Sweetener, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
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