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Frog Eye Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Lora
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 7 hours 25 minutes
  • Yield: 10 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Description

Frog Eye Salad is a classic, creamy fruit and pasta salad featuring acini de pepe pasta, pineapple, mandarin oranges, mini marshmallows, and a sweet, thickened pineapple juice dressing blended with whipped topping. This refreshing dessert salad combines chewy, soft pasta with juicy fruit and light marshmallows for a delightful texture and flavor contrast. Perfectly chilled and sweetened, it's a nostalgic favorite for potlucks, picnics, and holiday gatherings.

Ingredients

Pasta

  • 3 cups cooked acini de pepe pasta (approximately 1 cup dry, cooked until very soft, about 12 minutes)

Fruit and Mix-Ins

  • 1 can (20 oz) crushed pineapple in pineapple juice (drained well, juice reserved)
  • 1 can (20 oz) pineapple tidbits in pineapple juice (drained well, juice reserved)
  • 1 can (15 oz) mandarin oranges (drained well)
  • 3 cups mini marshmallows

Dressing

  • About 2 cups reserved pineapple juice from the drained cans
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon cornstarch
  • 1 container (8 oz) Cool Whip (thawed)

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water over high heat, cook the acini de pepe pasta according to package directions until very soft, around 12 minutes. Drain the pasta thoroughly without rinsing and set aside.
  2. Prepare the Pineapple Sauce: In a medium saucepan, whisk together about 2 cups of the reserved pineapple juice, granulated sugar, egg, and cornstarch. Bring the mixture to a simmer over medium heat, stirring frequently for about 10 minutes until thickened enough to coat the back of a spoon.
  3. Cool the Sauce: Remove the saucepan from heat and let the pineapple sauce cool at room temperature for 15 minutes.
  4. Combine Pasta and Sauce: Transfer the cooled pineapple sauce to a bowl, then stir in the cooked acini de pepe pasta until evenly coated. Cover and refrigerate for 1 hour to chill.
  5. Add Remaining Ingredients: In a large mixing bowl, combine the chilled pasta mixture, crushed pineapple, pineapple tidbits, mandarin oranges, mini marshmallows, and the thawed Cool Whip. Stir gently to mix all the ingredients well.
  6. Chill the Salad: Cover the bowl and refrigerate the salad for at least 6 hours or overnight to allow flavors to meld and the salad to chill thoroughly.
  7. Serve: Before serving, stir the salad well and serve chilled straight from the refrigerator for the best flavor and texture.

Notes

  • For best texture, cook the pasta until very soft rather than just al dente.
  • Do not rinse the pasta after cooking to retain starch which helps the sauce stick better.
  • Reserve and use the pineapple juice from the cans for the thickened sauce base.
  • The salad tastes best chilled overnight to let flavors develop.

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