Acini di Pepe Salad

By Anonymous -
I'm writing the food column this week for our paper, and the subject is pasta salads. To gather the recipes, we each brought in our favorite pasta salad. One woman brought in this recipe, which she got from allrecipes, and it was so good that we ate the entire bowl. (we had it without the cherries. she put more oranges on the top)

INGREDIENTS:
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar (I think you could cut this down to 1/2 cup)
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2. In medium saucepan, combine reserved liquids from pineapple and
oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

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