Description
Frog Eye Salad is a classic sweet pasta salad combining tender acini di pepe pasta with a creamy, fruity pineapple dressing, marshmallows, coconut, and oranges. This chilled, refreshing dish is perfect for potlucks, picnics, and holiday gatherings.
Ingredients
Scale
Dressing Ingredients
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1-3/4 cups unsweetened pineapple juice
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice
Salad Ingredients
- 1 package (16 ounces) acini di pepe pasta
- 3 cans (11 ounces each) mandarin oranges, drained
- 2 cans (20 ounces each) pineapple chunks, drained
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 carton (12 ounces) frozen whipped topping, thawed
- Maraschino cherries, optional for garnish
Instructions
- Prepare the dressing: In a small saucepan, combine sugar, flour, and salt. Gradually stir in pineapple juice and bring the mixture to a boil while stirring constantly to prevent lumps.
- Temper the eggs: Stir a small amount of the hot pineapple mixture into beaten eggs to warm them up, then return the egg mixture to the saucepan, stirring constantly to combine thoroughly.
- Cook the dressing: Bring to a gentle boil and cook, stirring continuously for 2 more minutes until thickened. Remove from heat, then gently stir in lemon juice.
- Cool the dressing: Transfer the dressing to a large bowl and let it cool to room temperature without stirring. To prevent a skin from forming, cover the surface directly with waxed paper. Refrigerate until completely cooled.
- Cook the pasta: Prepare the acini di pepe pasta according to package directions. Drain well and rinse under cold water to stop cooking and cool.
- Combine salad ingredients: In a very large bowl, add cooled pasta, mandarin oranges, pineapple chunks, crushed pineapple, miniature marshmallows, and shredded coconut. Stir in the cooled pineapple dressing until everything is well coated.
- Fold in whipped topping: Gently fold thawed whipped topping into the salad mixture until evenly combined.
- Chill and serve: Cover the salad and refrigerate until thoroughly chilled, which enhances the flavors and texture. If desired, garnish with maraschino cherries before serving.
Notes
- Make sure to cook the pasta just until al dente to maintain texture within the salad.
- Cooling the dressing without stirring helps avoid a skin forming on top.
- Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy.
- This salad tastes best after chilling for several hours or overnight.
- Can be prepared a day in advance for convenience.
- Maraschino cherries are optional but add a nice pop of color and sweetness.
Nutrition
- Serving Size: 1/24 of recipe (about 3/4 cup)
- Calories: 190
- Sugar: 20g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
