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Hawaiian Pasta Salad Recipe

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This recipe for Hawaiian Pasta Salad is from The Cordero Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
2 tbsp Flour
2- 1/2 tsp salt
1- 3/4 cup pineapple juice
2 eggs beaten
1 tbsp lemon juice
3 qts water
1 tbsp cooking oil
16 oz pkg soup pasta
Three - 11 oz cans mandarin oranges drained
Two -20 oz cans pineapple chunks drained
One- 20 oz can crushed pineapple drained
9 oz carton whipped topping
1 cup miniature marshmallows
1 cup coconut
Directions:
Directions:
1. Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add soup pasta. Cook until pasta is done. Drain, rinse and cool to room temperature.

2. Combine egg mixture and soup pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients, mix thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container.

 

 

 

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