Similar to the South’s ambrosia, this “dessert salad” is a regional specialty in the western United States. A potluck favorite in Utah and especially among American Mormons, the small acini di pepe pasta is the main ingredient, and its appearance in the salad gives the dish its name.
Recipe Servings: 8
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 can (20 oz) crushed pineapple
- 2 cans (20 oz each) canned pineapple chunks
- 1 cup sugar
- 2 Tbsp flour
- 1¾ cup pineapple juice (reserved from canned pineapple)
- 2 eggs
- 1 tsp lemon juice
- 4 qt water
- 1 Tbsp salt
- 16 oz acini de pepe pasta
- 2 cans (11 oz each) mandarin oranges, drained
- 9 oz non-dairy whipped topping
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Directions
- Drain canned crushed pineapple and pineapple chunks and reserve juices. Combine crushed pineapple and pineapple chunks in a large bowl and refrigerate until ready to use.
- In medium saucepan over medium heat, add sugar, flour, 1¾ cup reserved pineapple juice, and eggs, stirring well to combine.
- Cook about 10 minutes, stirring occasionally. Then remove from heat, add lemon juice, cover, and chill in the refrigerator for 30 minutes.
- In large pot, bring 4 quarts water and 1 tablespoon salt to a boil. Add acini de pepe pasta, cooking about 5 minutes.
- Drain and rinse pasta.
- In large bowl, combine pasta, egg mixture, mandarin oranges, crushed pineapple and pineapple chunks, and whipped topping.
- Mix well and refrigerate at least 30 minutes.
- Before serving, toss with marshmallows and coconut.
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