Bring a pot of salted water to boil. Add pestina pasta and cook for few minutes until al dente. In another saucepan (while other pot is heating to boil), mix dry ingredients. Add eggs and juices from fruits, squeezing pineapple to get the most juice. Cook over medium heat stirring constantly until boiling. Remove from heat. Transfer to a bowl, stir in the cooked/rinsed pestina pasta. Cover and refrigerate overnight. Stir in fruits and cool whip before serving. (May also add maraschino cherries)
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