Frogeye salad

Delight in the refreshing blend of acini di pepe pasta, pineapple, mandarin oranges, marshmallows, and a sweet dressing. Perfect for a summer picnic!

Ingredients:

• 230g uncooked acini de pepe pasta
• 1 (20-oz.) can crushed pineapple in juice
• 1 large egg, lightly beaten
• ½ cup granulated sugar
• 1 tablespoon all-purpose flour
• ¾ teaspoon kosher salt
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 6 cups chopped fresh pineapple (about 2 lb.)
• 1 ½ cups miniature marshmallows
• 1 cup unsweetened flaked coconut
• 1 (8-oz.) container frozen whipped topping, thawed

Instructions:

1. Prepare the pasta following the instructions on the package; once cooked, drain and rinse it. Place the pasta into a large bowl.
2. Drain the crushed pineapple into a small bowl, using a spoon to extract as much juice as possible from the pineapple. Add water to the juice if needed to make 1 cup of liquid. Take 1 cup of the drained crushed pineapple and set it aside in a separate bowl. (Dispose of any remaining crushed pineapple, or keep it for another recipe.)
3. Combine egg, sugar, flour, salt, and the pineapple juice-water mixture in a saucepan; whisk until the mixture is smooth. Cook over medium-high heat, continuously whisking, until it thickens, which usually takes around 5 to 6 minutes. Remove from the heat; add lemon juice and let it cool for 15 minutes.
4. Mix the chopped fresh pineapple, marshmallows, coconut flakes, oranges, the reserved crushed pineapple, and the cooled pineapple juice mixture with the pasta in the bowl; gently stir to combine. Carefully fold in the whipped topping. Cover and refrigerate until you're ready to serve, for a minimum of 1 hour or up to 1 day.

Summary:

• Calories: 3332 kcal
• Fat: 87 g
• Protein: 55 g
• Carbs: 612 g
• Potassium: 2802 mg
• Magnesium: 381 mg