Acini Di Pepe Pasta salad

**Admin** Sun Sep 27, 2009 6:13 pm

Acini Di Pepe Pasta Salad

Cook and drain according to package direction

1 pound box Acini Di Pepe pasta

To make sauce:

1 3/4 cups unsweetened pineapple juice

1 Tablespoon flour

3 egg yolks, beaten

1/4 teaspoon salt

1 cup sugar

Mix together in a saucepan. Bring to a boil.

Cook and stir until thick.

Add to pasta and cover: refrigerate overnight.

In the morning, add

1 can, 20 ounces, crushed pineapple, well drained

1 can , 20 ounces, pineapple tidbits, well drained

2 cans, 11 ounces each, mandarin oranges, well drained

1 10 ounce jar maraschino cherries, well drained and chopped

1 container Cool Whip, thawed

Miniature Marshmallows to taste

Mix together sauce and above ingredients.

Cover and chill until serving.

Keeps in the refrigerator up to 2 weeks