This Tropical Pasta Salad is a creamy, fruit-filled side dish that brings a cheerful burst of flavor to any table — from Sunday dinners to festive holiday spreads. Tiny pasta pearls are folded into a silky pineapple custard, then chilled and combined with mandarin oranges, pineapple, and Cool Whip for a light, fluffy finish.
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My friend Marlene shared this recipe with me, and it has quickly become one of my family’s favorites. It’s one of those timeless dishes that never goes out of style — sweet, creamy, and just a little unexpected. Perfect for Christmas, Easter, picnics, or potlucks, this salad fits in beautifully any time of year. My family asks for it again and again, and once you try it, you’ll see why it’s RIDIC-ULICIOUS! 🌺
Table of contents
Why You’ll Love This Recipe
- 🍍 Creamy tropical flavor: The pineapple and mandarin oranges bring brightness to every bite in this tropical pasta dish.
- 🥄 Retro classic, refreshed: Inspired by the beloved Frog Eye Salad, made with a smooth homemade custard.
- 🧁 Make-ahead friendly: Chill overnight for easy prep before a gathering.
- 🌴 Perfect all year: A cool summer treat or a bright addition to your holiday table.
Ingredients You’ll Need
You’ll love how simple and familiar these ingredients are for creating tropical pasta salad flavors!
- Oncini di pepe (or acini di pepe) pasta
- Canned mandarin oranges
- Crushed pineapple
- Granulated sugar
- All-purpose flour
- Eggs
- Salt
- Vanilla extract
- Cool Whip (thawed)
- Optional: orange zest, toasted coconut, or mini marshmallows for garnish
How to Make Tropical Pasta Salad
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the oncini di pepe pasta until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking process.
Step 2: Make the Custard Base
In a medium saucepan, whisk together the reserved pineapple juice, sugar, eggs, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla and optional orange zest.
Step 3: Combine and Chill
Pour the custard over the cooked pasta and stir until evenly coated. Cover and refrigerate until completely chilled — at least 3 hours or overnight for that perfect tropical pasta salad texture.
Step 4: Fold Everything Together
Once chilled, fold in the drained pineapple, mandarin oranges, and Cool Whip until creamy and blended. Add coconut or marshmallows for texture if desired, complementing the tropical pasta theme.
Step 5: Serve and Enjoy!
Spoon into a pretty serving bowl and top with extra fruit, coconut flakes, or mint leaves to garnish your delicious tropical pasta salad creation.
Storage Tips
Keep the salad covered in the refrigerator for up to 3 days. Stir gently before serving. It’s not recommended to freeze, as the custard and fruit will separate after thawing.
FAQ
Can I make Tropical Pasta Salad ahead of time?
Yes! It’s even better made a day ahead — the custard thickens and the flavors come together perfectly in this tropical pasta delight.
Can I use a different pasta?
If you can’t find oncini di pepe, use pastina, orzo, or Israeli couscous — just cook until tender and rinse well, maintaining a similar texture to your tropical pasta salad.
Can I use real whipped cream instead of Cool Whip?
Definitely! Fold in about 2 cups of homemade whipped cream for an extra-rich texture in your tropical pasta salad.
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Tropical Pasta Salad
Ingredients
- 1 cup oncini di pepe pasta
- 1 20 oz crushed pineapple drained (reserve juice)
- 1 15 oz mandarin oranges drained
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs beaten
- ¼ tsp salt
- 1 tsp vanilla extract
- 8 oz Cool Whip thawed
- ½ tsp orange zest ½ cup toasted coconut, or mini marshmallows Optional
Instructions
- Cook pasta in salted boiling water until tender, about 8–10 minutes. Drain and rinse under cold water.
- In a saucepan, whisk together reserved pineapple juice (about ¾ cup), sugar, eggs, flour, and salt. Cook over medium heat until thickened, about 5 minutes. Remove from heat and stir in vanilla and zest.
- Pour custard over pasta and mix gently. Refrigerate until cold.
- Fold in pineapple, mandarin oranges, and Cool Whip. Stir until creamy and smooth.
- Serve chilled, topped with coconut or extra fruit if desired.