Classic Frog Eye Salad
Ever wondered what Frog Eye Salad is? It's a creamy, fruity pasta salad made with tiny acini de pepe pasta, sweet pineapple, mandarin oranges, and whipped topping — and it's perfect for your next family gathering or potluck. Save this one!
Ingredients
For the Custard Base:
- 1 cup sugar
- 2 Tbsp. flour
- 2½ tsp. salt divided
- 1¾ cups pineapple juice
- 2 eggs beaten
- 1 Tbsp. lemon juice
For the Pasta:
- 3 qt. water
- 1 Tbsp. cooking oil
- 1 16 oz. pkg. acini de pepe pasta
For the Salad:
- 3 cans 11 oz. each mandarin oranges, drained
- 2 cans 20 oz. each pineapple chunks, drained
- 1 can 20 oz. crushed pineapple, drained
- 1 carton 9 oz. non-dairy whipped topping
- 1 cup miniature marshmallows optional — but we say go for it!
- 1 cup coconut optional
Instructions
- Combine sugar, flour, and ½ tsp. salt in a medium saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool to room temperature.
- Bring water, remaining 2 tsp. salt, and oil to a boil in a large pot. Add acini de pepe and cook at a rolling boil until done. Rinse with cold water, drain, and cool to room temperature.
- Combine the egg mixture and acini de pepe in a large mixing bowl. Mix lightly but thoroughly. Transfer to an airtight container and refrigerate overnight.
- Add remaining ingredients and mix lightly but thoroughly. Refrigerate in an airtight container until chilled.
Notes
Make-Ahead: This salad must be made at least one day ahead. The overnight chill time is what makes it — the pasta absorbs the custard and the flavors come together beautifully by the next day.
Don't Skip Rinsing the Pasta: After cooking, rinse the acini de pepe well with cold water and drain thoroughly. This stops the cooking and keeps the tiny pasta balls from sticking together.
Drain Your Fruit Well: Make sure all canned fruit is thoroughly drained before adding it in. Extra liquid will make the salad watery.
Be Flexible with the Optional Ingredients: The marshmallows and coconut are listed as optional, but we say go for it — and don't be shy about adding more than the recipe calls for!
How Long Does It Keep: Store in an airtight container in the refrigerator for up to one week. It can also be frozen, though freezing slightly alters the texture.