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frog eye salad featured

Classic Frog Eye Salad with Acini de Pepe Pasta

This sweet and creamy frog eye salad combines tiny acini de pepe pasta with tropical fruits and a homemade custard for a perfect potluck dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Servings: 10
Course: Grain & Pasta Salads
Calories: 581
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups unsweetened pineapple juice
  • 1 cup white sugar
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 2 ½ teaspoons salt, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package acini di pepe pasta
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (20 ounce) cans pineapple tidbits, drained
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut

Equipment

  • Medium saucepan
  • Large pot for boiling pasta
  • Mixing bowls
  • Whisk

Method
 

  1. Make the custard by combining pineapple juice, sugar, eggs, flour, and ½ teaspoon salt in a saucepan. Cook over medium heat until thickened, stirring constantly.
  2. Remove from heat and stir in lemon juice. Cool completely to room temperature (about 1 hour).
  3. Bring a large pot of water to boil with remaining salt and oil. Cook pasta until al dente (5-7 minutes), drain and rinse with cold water.
  4. In a large bowl, combine pasta, custard, drained oranges, and all pineapple. Gently fold in whipped topping.
  5. Cover and refrigerate for at least 8 hours or overnight.
  6. Just before serving, fold in marshmallows and coconut.

Notes

  • For best results, prepare this salad a day ahead, but add marshmallows just before serving.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • For a tropical variation, add diced mango or kiwi.
  • If you can't find acini de pepe pasta, small orzo makes a good substitute.