Acini Di Pepe Salad


1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, juice reserved
1 (15 ounce) can mandarin oranges, drained and 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)


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.
In medium saucepan, combine reserved liquids from pineapple and oranges, sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
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.


Pam's picture

I have used this exact same recipe for years and love it. I have seen where some people will add coconut flakes to this as well (I am not one of them). I enjoy this recipe as written. Remember, you have to start the night before to cool and thicken the base of this recipe. This also makes a generous size bowl. I don't have to double the recipe for gatherings.


"Acini di pepe" is the Italian word for peppercorns. This rice-shaped pasta work well in this chilled fruit salad.


8.0 servings


Friday, December 10, 2010 - 1:02am


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