Cool Acini Di Pepe macaroni- Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. (Can add 1 tbsp oil to prevent macaroni from sticking together) Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.
In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice, set aside and cool. Combine cooked cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled.
Add remaining ingredients. Stir lightly. Chill at least 1 hour before serving.
Originally Submitted
6/19/2009
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