- Dish type
A fantastic way of incorporating pasta into a fruit salad. Chilled cooked pasta is served with pineapple, mandarines, marshmallows, cherries and whipped cream.
119 people made this
- 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)
MethodPrep:15min ›Cook:15min ›Extra time:8hr chilling › Ready in:8hr30min
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(127)
Reviews in English (94)
by Marie Stafford Farley Tracy
I have made this salad with a few alterations that make this recipe the bomb! Substitute the flour, and use 1 heaping tablespoon of corn starch. Once the pasta and the liquid mixture have been made wait until custardy mixture and pasta cool to room temperature. Once custard is room temperature add in the whip topping, until thouroughly blended. Then add the marshmellows, pasta, pineapple and mandarin oranges. I omit the cherries altogether. Whalla, I much better way of combining this salad with creamier results!-28 Dec 2001
My family loves this! I took it to a potluck with friends, and they loved it too! I had to use orzo since I couldn't find acini di pepe in my 3 local supermarkets (I live in Hilo, Hawaii). I will definitely be making this again.-05 Jul 2002
16 Pasta Salad Recipes You Need to Make This Summer
No backyard bash is complete without a pasta salad. Amp up your favorite noodles with hearty greens, summer vegetables, or even fruit for a surprising burst of flavor. Everyone will thank you for serving one of these must-have salads at your picnic or potluck.
This salad combines the sweetness of green beans with the creamy saltiness of feta, balanced by hearty pasta and peppery arugula.
Get the recipe.
Bring this pasta salad to a picnic, barbecue or potluck &mdash with large chunks of ripe tomatoes, fresh basil, tangy red onion, and dried oregano, it's super satisfying.
If you're a fan of Caesar salads, upgrade your recipe with more tasty ingredients like your favorite type of pasta and fresh cherry tomatoes.
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Food Network star, restaurateur and cookbook author Giada De Laurentiis is joining TODAY to share a few of her favorite fruit-infused Italian recipes. She shows us how to make pasta salad with fresh citrus segments and homemade focaccia with grapes and rosemary.
Giada's Fregola Pasta Salad with Citrus
Fregola is such a wonderful little pasta shape, and I really feel like it's underrated in the United States. Visually similar to pearl couscous, it's a very small pasta shape from Sardinia, Italy. What makes it extra special is that fregola is toasted, which gives it a great depth of flavor other pasta doesn't have.
Giada's Grape and Rosemary Focaccia
This focaccia is such a beautifully crisp and crunchy bread, and the fresh grapes and rosemary give it beautiful flavor. I love the way the grapes burst in the oven, which seeps into the dough and gives it even more flavor.
If you like those recipes from Giada, you should also try these:
Pasta salad recipes for summer
Grilled Vegetable Pasta Salad
Grilled vegetables add a naturally smoky touch to this classic pasta salad tossed in a tangy vinaigrette. Chef Matt Abdoo's mom originally created this recipe and he recalls her making a big batch to dish up for as many dinners or lunches as possible. Sounds like a great meal-prep plan!
Icebox Pasta Salad
When you need to use whatever you have in the fridge, turn to this recipe. It's one of the best summer salad recipes with pasta. If you have red onion, a little piece of squash or zucchini, berries, peaches, apples or one random tomato, just throw it in there. Plus, it tastes great as leftovers after more marination and at room temperature.
Dylan's Mom's Pasta Salad
Dylan Dreyer shared her mom's go-to pasta salad recipe — and it only has five ingredients! With some good olive oil and freshly chopped tomatoes, this essential side dish looks pretty on the table with squiggly cavatappi (though any pasta would taste just as good in its place). For Dylan, the dish is pure nostalgia.
Cold Pasta Salad with Tuna, Vegetables and Herb Vinaigrette
Adding tuna to pasta in a zippy vinaigrette is a great way to make this salad shine as an entrée. And with fresh herbs and red onion, it's a perfect foil to the heavier dishes on the table.
Spring Pasta Salad with Shrimp
Elizabeth Heiskell puts a seafood spin on a classic that feels light and summery with flecks of fresh basil and mint and crisp asparagus. It's dressed in a vinaigrette that can be doubled, saved and used for salads all week long.
Easy Crab Pasta Salad with Grilled Lemon-Dijon Vinaigrette
In honor of Kathie Lee Gifford's love for crab, chef Ryan Scott created this dish of fusilli pasta with sweet lump crabmeat, cherry tomatoes, haricots vert, summer squash, capers, tarragon, parsley and a charred lemon-Dijon mustard vinaigrette.
The Spruce / Diana Rattray
This chicken, spinach, and pasta salad is tossed with a flavorful mayonnaise and lemon juice dressing. This is a great main dish salad for hot summer days, or take it along to a potluck or big family cookout. Use cooked leftover chicken or a rotisserie chicken for this tasty salad recipe.
This Chinese restaurant staple may not be regarded as pasta salad, but it is a mix of noodles and ingredients such as cucumber served cold. A recipe from The New York Times resembles a takeout version but is cheap, tasty, and easy to make, although it might be tough to find fresh Chinese egg noodles if there's no Asian market nearby. Some reviewers up the vegetable ante by adding broccoli or radishes.
11 / 17
Apple, Grape and Pecan Pasta Salad
Guess what? Pasta and fruit make a delightful combination. Throw in some nuts and it's even better. And that's why we can't stop eating this apple, grape and pecan pasta salad.
½ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
Salt and freshly ground black pepper
1 pound bite-size pasta (we used cassarece)
¾ cup pecans, roughly chopped
⅓ cup shaved Parmesan, or more to taste
1. Whisk the olive oil with the lemon juice, lemon zest and mustard to combine. Season with salt and pepper.
2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package&rsquos instructions. Drain and let cool slightly.
3. Toss the cooled pasta with the apples, grapes and pecans. Add the dressing and toss well to coat. Finally, add the Parmesan and mix gently to combine.
4. Serve immediately or store in the refrigerator in an airtight container for up to three days.