SWEET FROG-EYE PASTA SALAD
My mom makes this tasty summer fruit salad. I like the fact that it makes a lot. A great addition to any potluck or picnic. It does take a couple days to prepare - but I believe it is worth the wait!
Provided by Chef on the coast
Categories Fruit
Time P2DT25m
Yield 25 cups, 25 serving(s)
Number Of Ingredients 15
Steps:
- Combine sugar, flour and salt in saucepan.
- Gradually stir in pineapple juice and eggs.
- Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
- Cool to room temperature.
- Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
- Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
- Refrigerate overnight covered tightly.
- Add remaining ingredients.
- Refrigerate until chilled in airtight container. Keeps about 1 week.
Nutrition Facts : Calories 237.4, Fat 5.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 196.7, Carbohydrate 44.6, Fiber 2.4, Sugar 27.4, Protein 3.7
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