Home Soups & Salads Acini Di PePe Salad

Acini Di PePe Salad


Great for potlucks.  People really like them once they try it.  This recipe is a 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.  Acini di pepe is the Italian word for peppercorns. These are rice shaped pasta that work well in a chilled fruit salad. It is fun to make the night before and people really love it.

   1 box Acini Di PePe Pasta #44
   1 cup sugar
   3 eggs
   2 tblsp Flour
   ½ tsp salt
   2 small cans Mandarin Oranges
   1 can (20 oz) crushed Pineapple
   16 oz Cool Whip
   1 (10 ounce) jar maraschino cherries, drained (optional).  I don't use the cherries generally.
Boil the Acini Di PePe Pasta #44 in salt water 7 to 10 minutes or until just tender. Rinse with hot water then cold water. Cool in large bowl.
Combine 1 cup sugar, 3 eggs beaten, 2 tbls Flour, ½ tsp salt, 1-3/4 cup juice from Oranges and Pineapple. Cook over medium heat stirring constantly until thick 5-7 minutes (approximately). Cool completely then add to pasta. Cool over night.
Next day add the 2 cans drained mandarin oranges, 1 can drained pineapple and 2 - 8oz Cool Whip or one 16 oz Cool Whip to the pasta mixture. Refrigerate until needed.