Ambrosia With Acini Di Pepe Food

ACINI DI PEPE AMBROSIA SALAD

Steps:

• Combine sugar flour and salt in a saucepan.
• Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
• Add lemon juice and stir well.
• In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
• Drain and rinse with cold water. Let cool to room temperature.
• Combine with egg mixture and refrigerate overnight in an air tight container.
• Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
• Serve immediately.

AMBROSIA WITH ACINI DI PEPE

Steps:

• For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
• Boil the 1 cup of Acini De Pepe according to pasta box instructions.
• While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
• On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
• When pasta is done cooking drain completely (DO NOT COOL).
• Pour drained pasta on top of the mini-marshmallows in your container.
• Allow to sit or about 1 minute.
• This allows the marshmallows to melt a bit.
• Stir until mixed well (it will be very soupy).
• Cover and refrigerate overnight.
• The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• Stir well.
• Keep refrigerated until serving.
• Your guests will RAVE over this dish.
• I bring it to every summer party and people always look forward to having it!
• ENJOY!

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
• Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil.
• Sprinkle with the feta cheese.
• Serve at room temperature.

ACINI DI PEPE SALAD

Steps:

• 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.
• 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.
• 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.

AMBROSIA FRUIT SALAD

Steps:

• Boil acine de pepe, drain, set aside.
• In a sauce pan mix sugar, salt and flour.
• Beat together eggs and juice from fruit cans.
• Stir into sugar mixture.
• Heat until thickened.
• Mix with acine de pepe.
• Chill 2-3 hours.
• Add fruit and cool whip.

ACINI DI PEPE SALAD

Steps:

• Cook pasta per box directions. Drain and rinse when done then set aside to cool.
• Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
• When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
• Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!