Description
Sweet marshmallow-studded pasta salad brings Italian culinary whimsy to American dessert tables. Hawaiian-inspired ingredients create a playful blend of creamy textures and fruity flavors that delight companions at summer gatherings.
Ingredients
Scale
Pasta and Base Ingredients:
- 1 (16-ounce) package of acini di pepe pasta (453 grams)
- 1 ¾ cups unsweetened pineapple juice (414 milliliters)
- 1 cup white sugar (200 grams)
- 2 tablespoons all-purpose flour (16 grams)
- 1 tablespoon vegetable oil (15 milliliters)
Fruits and Toppings:
- 3 (11-ounce) cans of mandarin oranges, drained (312 grams)
- 2 (20 ounces) cans of pineapple tidbits, drained (1.14 kilograms)
- 1 (20-ounce) can of crushed pineapple, drained (567 grams)
- 1 cup miniature marshmallows (50 grams)
- 1 cup shredded coconut (80 grams)
Binding and Seasoning Ingredients:
- 2 eggs, beaten
- 2 ½ teaspoons salt, divided
- 1 tablespoon lemon juice (15 milliliters)
- 1 (8-ounce) container of frozen whipped topping, thawed (227 grams)
Instructions
- Craft the creamy custard base by whisking together pineapple juice, granulated sugar, beaten eggs, all-purpose flour, and half a teaspoon (0.5 teaspoons) of salt in a medium saucepan. Gently heat the mixture over medium temperature, stirring consistently until the custard thickens and reaches a pudding-like consistency.
- Remove the custard from heat, incorporate fresh lemon juice, and allow the mixture to cool completely for approximately 60 minutes at room temperature, stirring occasionally to prevent skin formation.
- Prepare the pasta by bringing a large pot of water to a rolling boil. Add one tablespoon (15 milliliters) of vegetable oil and two teaspoons (10 grams) of salt to the water. Carefully add the acini di pepe pasta and cook for 5 to 7 minutes until the pasta reaches an al dente texture.
- Drain the pasta thoroughly and rinse under cold running water to halt the cooking process and cool the pasta quickly. Shake off excess water to prevent diluting the salad’s creamy texture.
- In a spacious mixing bowl, combine the cooled pasta with the prepared custard mixture. Gently fold in mandarin orange segments, pineapple tidbits, crushed pineapple, and whipped topping until all ingredients are evenly distributed.
- Seal the bowl with plastic wrap and refrigerate the mixture for a minimum of 8 hours, allowing the flavors to meld and the salad to set into a cohesive, chilled dessert.
- Just before serving, incorporate miniature marshmallows and shredded coconut, folding gently to ensure even distribution throughout the tropical-inspired salad.
Notes
- Keep this sweet salad chilled in an airtight container to maintain its fresh texture and flavor.
- Storing the salad in the refrigerator prevents marshmallows from getting soggy and preserves the overall crispness.
- Skip marshmallows easily by substituting with creamy Greek yogurt or cottage cheese for a similar soft, tangy element.
- Remove coconut completely if allergic or not preferred without compromising the salad’s delightful taste and texture.
- Freeze portions for quick future desserts, knowing the salad maintains quality for up to two months.
- Enjoy within 3-5 days for the best taste and consistency, ensuring maximum freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 251
- Sugar: 25 g
- Sodium: 275 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg