This sweet pasta salad is made with acini de pepe pasta, whipped topping, canned fruits, and marshmallows served chilled.
Hey cousins! I’ve been getting a ton of recipe requests lately. One request that I’ve been getting for a while now, has been for frog eye salad. Now, I must admit that I haven’t made frog eye salad in a while. However, I was totally down to whip this recipe up for y’all.
What is frog eye salad ?
Frog eye salad, also known as fish eye salad, is a sweet pasta salad made of acini de pepe pasta. The pasta is combined with whipped topping, canned fruits ( such as pineapples, and mandarin oranges), and egg yolks. A lot of people can’t get over the “ sweet pasta” thing. However, just think of fruit ambrosia. It’s extremely similar, just a slightly different texture!
Why do they call it frog eye salad?
The pasta used in this salad is acini de pepe pasta. This particular pasta is small, and round-like. They resemble frog ( and fish) eyes. Therefore that’s why people call this dish a Frog Eye Salad.
What is frog eye salad made of?
Frog eye salad is usually made of acini de pepe pasta, canned fruits, whipped topping, marshmallows, and a few other ingredients. I’ve heard of some people replacing the pasta with couscous, and some people leave the marshmallow out. Below are the ingredients that I use to make this sweet pasta salad.
Ingredients for Frog Eye Salad
¾ cup sugar
1 Tbsp. all-purpose flour
½ tsp. salt
⅔ cup pineapple juice
3 large eggs, yolks only
1 tsp. lemon juice
1 cup Acini de Pepe pasta
16 oz cans mandarin oranges, drained
20 oz can crushed pineapple, drained
20 oz can pineapple chunks, drained
1 cup miniature multi-colored marshmallows
8 oz Cool Whip
How to make Frog Eye Salad
Cook the Acini De Pepe pasta according to package directions.
Drain, and rinse the pasta, then let cool.
In a medium saucepan combine sugar, flour and salt.
Over medium heat cook and stir constantly until mixture thickens and is smooth.
Add the pineapple juice, and the egg yolks into the sugar mixture.
Continue to stir constantly.
Remove from heat, and stir in the lemon juice.
Set aside to let cool.
Combine the cooked sauce with the cooked Acini de Pepe in a large mixing bowl.
Stir everything until it’s well combined..
Cover, and chill in the refrigerator for a minimum of 2 hours.
Stir in the well drained fruit, and colored mini marshmallows.
Fold in the Cool Whip.
Chill for at least one hour before serving.
Serve, and enjoy.
What equipment do you need to make frog eye salad?
This recipe is pretty basic, so you don’t need any fancy tools or gadgets to make this dish. You will simply need a pot( to boil the pasta), mixing bowls, and a spatula for mixing.
How to store leftover frog eye salad
If you have any leftover frog eye salad, place it in airtight containers, and keep refrigerated for up to 4 days.
Other chilled salads to try!
Print this recipe, and give it a try!
Frog Eye Salad
Ingredients
- ¾ cup sugar
- 1 Tbsp. all-purpose flour
- ½ tsp. salt
- ⅔ cup pineapple juice
- 3 large eggs yolks only
- 1 tsp. lemon juice
- 1 cup Acini de Pepe pasta
- 16 oz cans mandarin oranges drained
- 20 oz can crushed pineapple drained
- 20 oz can pineapple chunks drained
- 1 cup miniature multi-colored marshmallows
- 8 oz Cool Whip
Instructions
- Cook the Acini De Pepe pasta according to package directions.
- Drain, and rinse the pasta, then let cool.
- In a medium saucepan combine sugar, flour and salt.
- Over medium heat cook and stir constantly until mixture thickens and is smooth.
- Add the pineapple juice, and the egg yolks into the sugar mixture.
- Continue to stir constantly.
- Remove from heat, and stir in the lemon juice.
- Set aside to let cool.
- Combine the cooked sauce with the cooked Acini de Pepe in a large mixing bowl.
- Stir everything until it’s well combined..
- Cover, and chill in the refrigerator for a minimum of 2 hours.
- Stir in the well drained fruit, and colored mini marshmallows.
- Fold in the Cool Whip.
- Chill for at least one hour before serving.
- Serve, and enjoy.
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