Total Time
Prep 30 mins
Cook 30 mins

My mom makes this usually at Easter time. I love it. From her Gooseberry Patch Hometown Favorites Cookbook. Best if started the night before you want to serve.

Ingredients Nutrition


  1. Add the sugar, flour, salt, eggs, and 1 3/4 cup reserved pineapple juice to a saucepan; cook over medium heat and stir constantly until thickened.
  2. Add in lemon juice; stir to combine.
  3. Take pan off of burner and allow mixture to cool to room temperature.
  4. Combine the sauce and cooked pasta in a mixing bowl; refrigerate overnight.
  5. When ready to serve, add in the pineapple (crushed and chunks), oranges, marshmallows, and Cool Whip; mix gently to combine.
Most Helpful

We make this at Easter too! I'm glad you've posted this recipe. It's not always on the box of ancini pasta. Now I won't lose it and have to call my MIL for hers. It is a wonderful sweet salad. I don't like it as well with chunks of pineapple so I always use 40oz of crushed pineapple. Thanks!-HK

Heather'sKitchen March 13, 2007