Pasta Fruit Salad

Pasta Fruit Salad


119 people made this

About this recipe: A fantastic way of incorporating pasta into a fruit salad. Chilled cooked pasta is served with pineapple, mandarines, marshmallows, cherries and whipped cream.


Serves: 8 

  • 200g acini di pepe pasta
  • 1 1/3 (432g) tins crushed pineapple, drained with juice reserved
  • 1 1/2 (295g) tins mandarin segments, drained with liquid reserved
  • 225ml whipped cream
  • 200g mini marshmallows
  • 200g caster sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 3 tablespoons plain flour
  • 1 1/4 (225g) jars cocktail cherries, drained (optional)

Prep:15min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  2. In medium saucepan, combine reserved liquids from pineapple and mandarins (equals about 350ml), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
  3. The next day, add pineapple and mandarins, whipped cream and marshmallows to taste. Mix together and top with cherries, if desired. Keep chilled until served.

Acini di pepe pasta

Can be purchased in Italian speciality shops or online. If unavailable, use orzo pasta instead.

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