Summertime Mini Mac Salad
Need a side dish for those summer barbecues and potlucks that is sure to please? This Summertime Mini Mac Salad fits the bill - it's packed with mini semolina pasta, pineapple, mandarin oranges, marshmallows, Cool Whip, and a sweet dressing. Believe me: every bite is delicious!
  • 1 cup Ancini di Pepe pasta
  • 8-ounce can pineapple tidbits, drained (reserve juice)
  • 8.25 ounce can mandarin oranges, drained (reserve juice)
  • 1 cup sugar
  • 3 tablespoons flour
  • 3 egg yolks
  • 1 cup mini marshmallows
  • 8-ounces Cool Whip, thawed
  1. Cook the pasta according to package instructions. Drain, and run under cool water. Place cooked and cooled pasta in a large bowl and set aside.
  2. Add reserved pineapple juice and mandarin orange juice and 1 cup sugar to a small saucepan over medium heat. Stir occasionally. Once the sugar dissolves, remove a small amount and place the sugar mixture in a small bowl. Add the egg yolks and whisk to combine.
  3. Pour egg-sugar mixture back into the sauce pan. Add 3 tablespoons flour and continue cooking until the mixture thickens. Remove mixture from heat and allow to cool.
  4. Combine pasta, pineapple, mandarin oranges, dressing and mini marshmallows, and stir to combine. Fold in Cool Whip. Keep refrigerated until ready to serve.
Recipe by Kitchen Meets Girl at