This makes quite a bit. I made it in a 5 quart Dutch oven. Great for taking to a potluck. More like a dessert than a salad.
Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice (the amount of juice that
drains off of the canned pineapple is about right amount)
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
3 (8 ounce) containers frozen whipped topping, thawed (fat free works
fine)
2 cup miniature marshmallows
1 cup shredded coconut
Directions:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt,
pineapple juice and eggs. Stir and cook over medium heat until
thickened. Remove from heat; add lemon juice and cool to room
temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta 11
minutes stirring frequently. Rinse under cold water and drain. (You
must use the oil on this pasta to keep it from clumping.)
3. In a large bowl, combine the pasta, egg mixture, mandarin
oranges, pineapple and whipped topping. Mix well and refrigerate
overnight or until chilled (at least 4 hours). Before serving add
marshmallows and coconut. Toss and serve.