Frog-Eye Salad in a rustic ceramic bowl, featuring acini de pepe pasta mixed with a creamy pineapple dressing, mandarin oranges, mini marshmallows, and shredded coconut. Garnished with toasted coconut and a cherry on top, set on a wooden table with extra marshmallows and a glass of iced lemonade in the softly blurred background.

Frog-Eye Salad

Portions:8
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Ingrediënten

  • 1 ¼ c. Acini di Pepe Pasta
  • 1 can pineapple chunks drained (reserve 1/3 cup juice; use 14-ounce can)
  • 1 ⅔ c. milk
  • ¼ c. sugar
  • 1 package instant vanilla pudding
  • 1 can crushed pineapple drained (8-ounce can)
  • 2 cans mandarin oranges drained (12 ounces each)
  • 3 c. mini marshmallows
  • ⅔ c. sweetened flaked coconut

Instructies

  • Cook the pasta according to the package’s instructions.
  • Drain excess water, rinse with cool water to bring the pasta to room temperature, and set aside.
  • In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2.
  • Fold in the pasta, both kinds of pineapple, oranges, marshmallows and coconut.
  • Cover and refrigerate for at least 3 hours, or overnight, if you want to make it ahead.
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Recipe Category Fruit / Pasta / Salad
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