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Frog Eye Salad Recipe

Frog Eye Salad Recipe

★★★★★

5.1 from 21 reviews
  • Author: Ethan
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Frog Eye Salad is a delightful, creamy fruit pasta salad featuring acini di pepe pasta combined with tropical fruits, mini marshmallows, and a luscious pineapple dressing. Perfect for potlucks, family gatherings, or as a refreshing dessert, this sweet and tangy salad offers a unique texture and vibrant flavors that are sure to please any crowd.

Ingredients

Scale

Pasta

  • 1 cup acini di pepe pasta

Dressing

  • 1 cup granulated sugar
  • 1 cup pineapple juice
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Fruit and Mix-ins

  • 1 can (15 oz) crushed pineapple, drained
  • 1 can (11 oz) mandarin oranges, drained
  • 1 cup mini marshmallows
  • 1 cup whipped topping (or heavy cream, whipped)
  • 1/2 cup shredded coconut (optional)

Instructions

  1. Cook Pasta: Cook the acini di pepe pasta in a medium saucepan according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
  2. Prepare Dressing Mixture: In the same saucepan, combine granulated sugar, pineapple juice, lemon juice, and cornstarch. Whisk thoroughly until the mixture is smooth with no lumps.
  3. Cook Dressing: Heat the mixture over medium heat, stirring frequently until it thickens and starts to bubble, which should take about 5 to 10 minutes. Remove from heat and allow it to cool completely to room temperature.
  4. Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled pasta, drained crushed pineapple, drained mandarin oranges, mini marshmallows, and shredded coconut if using. Gently mix these ingredients together.
  5. Incorporate Whipped Topping: Once the pineapple dressing mixture is completely cooled, fold in the whipped topping gently until the dressing is fully incorporated and creamy.
  6. Mix Salad: Pour the creamy dressing over the pasta and fruit mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
  7. Chill and Serve: Refrigerate the salad for at least 2 hours to allow the flavors to meld and the salad to set before serving.

Notes

  • For the whipped topping, you can use store-bought whipped topping or freshly whipped heavy cream, depending on your preference.
  • Draining the canned fruit well is important to avoid a watery salad.
  • The shredded coconut is optional but adds a nice texture and flavor contrast.
  • This salad can be stored covered in the refrigerator for up to 3 days for best freshness.
  • Ensure the pineapple dressing mixture is fully cooled before folding in whipped topping to prevent it from melting.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad, Dessert
  • Method: Boiling, Mixing, Refrigerating
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 28g
  • Sodium: 40mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: Frog Eye Salad, Acini di Pepe Salad, Fruit Pasta Salad, Pineapple Salad, Creamy Fruit Salad, Marshmallow Salad, Summer Salad

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Find it online: https://theethankitchen.com/frog-eye-salad-recipe/