This Hawaiian pasta salad is so delicious! Makes a great side dish or even as a dessert. CLICK HERE or on video below to see the video of how this recipe is made.
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Ingredients
- 1 cup sugar
- 2 tbsp Flour
- 2 1/2 tsp salt
- 1 3/4 cup pineapple juice
- 2 eggs beaten
- 1 tbsp lemon juice
- 3 qts water
- 1 tbsp cooking oil
- 1 16 oz pkg soup pasta
- 3 11 oz cans mandarin oranges drained
- 2 20 oz cans pineapple chunks drained
- 1 20 oz can crushed pineapple drained
- 1 9 oz carton whipped topping
- 1 cup miniature marshmallows
- 1 cup coconut
Servings:
Units:
Instructions
- Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add soup pasta. Cook until pasta is done. Drain, rinse and cool to room temperature.
- Combine egg mixture and soup pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients, mix thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container.
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