Learn how to make Classic Frog Eye Salad—a creamy, fruity, and fun retro dish made with acini di pepe pasta, pineapple, mandarin oranges, and a fluffy whipped topping. Perfect for potlucks, holidays, and sweet side cravings!
Yields: Approximately 8-10 servings
Prep time: 30 minutes
Chill time: At least 2 hours (preferably overnight)
Ingredients:
- 1 (16-ounce) package acini di pepe pasta
- 1 (20-ounce) can crushed pineapple, undrained
- 1 (11-ounce) can mandarin oranges, drained
- 1 cup miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 cup whipped topping (like Cool Whip), thawed
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Spatula or large spoon
Step-by-Step Instructions with Pictures:
Step 1: Cook the Pasta
- Fill a large pot with salted water and bring to a rolling boil. Add the acini di pepe pasta and cook according to package directions, usually around 8-10 minutes, or until al dente.
Step 2: Drain and Rinse the Pasta
- Once the pasta is cooked, drain it immediately in a colander. Rinse the pasta with cold water to stop the cooking process and remove excess starch. This will also help prevent the pasta from sticking together.
- Note: The picture shows elbow macaroni, but yours will be the tiny round acini di pepe pasta.
Step 3: Combine Wet Ingredients
- In a large mixing bowl, combine the undrained crushed pineapple, drained mandarin oranges, whipped topping, sour cream, sugar, and vanilla extract. Stir everything together until well combined and smooth.
- Note: Again, the picture shows different ingredients, but focus on combining the crushed pineapple (undrained), drained mandarin oranges, whipped topping, sour cream, sugar, and vanilla extract in your bowl.
Step 4: Add Cooked Pasta
- Add the cooled and drained acini di pepe pasta to the bowl with the creamy mixture. Gently stir to coat the pasta evenly.
- Note: Make sure your pasta is cooled before adding it to the creamy mixture.
Step 5: Stir in Marshmallows and Coconut
- Add the miniature marshmallows and sweetened shredded coconut to the bowl. Gently fold them into the pasta salad until they are evenly distributed.
- Note: The picture shows parmesan cheese, but you will be adding miniature marshmallows and sweetened shredded coconut.
Step 6: Chill the Salad
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the salad to chill thoroughly. The pasta will also absorb some of the dressing, resulting in a more cohesive salad.
Step 7: Serve and Enjoy!
- Before serving, give the frog eye salad a gentle stir. If it seems a little thick after chilling, you can stir in a tablespoon or two of pineapple juice from the can to reach your desired consistency. Serve chilled and enjoy the sweet and fun flavors of this unique pasta salad!
Tips and Variations:
- Add other fruits: Feel free to add other canned or fresh fruits like diced peaches, grapes, or kiwi. Make sure to drain any excess juice from fresh fruits.
- Toast the coconut: For a nuttier flavor, lightly toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Let it cool completely before adding to the salad.
- Nutty crunch: Add 1/2 cup of chopped pecans or walnuts for added texture and flavor.
- Adjust sweetness: Taste the dressing before adding the pasta and adjust the amount of sugar to your preference.
- Make it ahead: Frog eye salad is perfect for making ahead of time. It will keep well in the refrigerator for up to 3-4 days. You may need to stir in a little extra whipped topping or pineapple juice before serving if it becomes too thick.
Enjoy your delicious and fun frog eye salad!
