My Top Picks Summer Favorites

Acini De Pepe Fruit & Pasta Salad

Wonderful combination of fruit and pasta

Ingredients

  • 2 (11 oz.) cans mandarin oranges
  • 20 oz. can chunk pineapple, drained – save juice
  • 20 oz. can crushed pineapple, drained – save juice
  • 3/4 c. white sugar
  • 1 Tbls. unbleached all-purpose white flour
  • 1/2 t. salt
  • 2/3 c. pineapple juice (saved from cans of fruit)
  • 1 egg, beaten
  • 1 t. lemon juice
  • 1 c. LaRosa Acini de Pepe
  • 1 pint (2 c.) heavy whipping cream, whipped
  • 1 c. miniature marshmallows

Instructions

Drain all fruits and refrigerate for several hours. (I use a strainer over a bowl, covered and keep in the refrigerator overnight or all day to drain well).

Mix sugar, flour and salt in a saucepan. Add pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice and cool. (Toss extra pineapple juice that you don’t use, or save for another use).

When ready to assemble, cook Acini de Pepe pasta according to package directions. Drain and cool.

Combine pasta, fruit and sauce.

Whip cream until stiff. Fold into fruit and pasta mixture; fold in marshmallows. Cover and chill well. Stir lightly before serving.

Once assembled, this will keep a day or two in the refrigerator.

NOTE: Acini de Pepe is a tiny pasta that can be purchased from most grocery stores