Frog Eye Salad
A sweet and tangy salad featuring acini di pepe pasta, mandarin oranges, and a creamy dressing, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup acini di pepe pasta
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (optional)
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- Cook the acini di pepe pasta according to package instructions in lightly salted water. Drain and let cool completely.
- Combine sugar, cornstarch, and water in a saucepan with beaten eggs. Cook over medium heat, stirring continuously until thickened. Remove from heat, stir in vanilla extract.
- In a large mixing bowl, combine cooled pasta, crushed pineapple, mandarin oranges, mini marshmallows, whipped topping, shredded coconut, and optional chopped nuts.
- Pour the creamy dressing over the salad mixture and gently mix to combine evenly without smashing the fruit or pasta.
- Cover the salad and chill in the refrigerator for at least 2 hours before serving.
Notes
Make sure your pasta is completely cool before adding it to the salad. Adjust the sweetness to taste, and don’t skip the chilling time.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 28g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Find it online: https://ameliasweets.com/2026/07/06/frog-eye-salad-2/