Acini Di Pepe Salad Summer Recipe simple recipes

Try This Delicious Acini Di Pepe Salad Summer Recipe for a Surprisingly Sweet "Peppercorn" Treat!
This particular recipe is something of a curiosity. The name "Acini di Pepe" is Italian for "peppercorns", an ingredient that the Italians are no stranger to. However, while that is the case, and while peppercorns probably make an appearance in several classic Italian recipes - with plenty of salads among their ranks - this particular salad has nary a corn of its namesake ingredient to its name. Odder still, it isn't your usual antipasto recipe, but rather a sweet salad recipe, and almost functions as a dessert salad at that. American palates rarely ever see or experience a sweet pasta salad, so this recipe will no doubt come as a revelation to many who experience it for the first time.
So, where does the odd name come from? Well, interestingly enough, the name comes from the pasta itself, which resembles little peppercorns. That also explains its presence in a sweet, almost dessert-like salad. Lathering up some elbow macaroni or vermicelli with some whipped topping or mini-marshmallows might make for a tall order, but using the tapioca sized pasta as a foundation or vehicle for a light, refreshing summer salad makes more sense.
So, without further ado, enjoy this lovely Acini Di Pepe Salad Summer Recipe!
Ingredients:
* 1 cup acini di pepe pasta
* 3/4 tsp sea salt, in all
* 1 (10 oz) jar maraschino cherries
* 1 1/4 lb crushed pineapple
* 1 lb mandarin oranges
* 2 eggs, beaten
* 3 tbsp all-purpose flour
* 1 cup sugar
* 1/2 lb mini marshmallows
* 1/2 lb frozen whipped topping, thawed
Procedure:
1. Start with preparing the pasta. Fill a large pot with water. Lightly salt and bring to a boil.
2. Submerge pasta in the boiling water and cook up to 10 minutes or until pasta has achieved desired texture (preferably al dente).
3. When finished cooking, drain pasta. Set aside.
4. Prep the fruit by draining the cherries, pineapple, and oranges of their liquids. Discard the cherry liquid, but reserve the pineapple and orange liquids.
5. Combined the reserved pineapple and orange liquids with the eggs, flour, sugar, and remaining salt in a medium saucepan, and cook over medium to medium low heat until thick. Stir constantly.
6. When mixture thickens, immediately remove from heat, stir in pasta, and chill overnight.
7. Remove from refrigerator on the day salad is to be served, fold in fruit, add the marshmallows and whipped topping, and mix together. (If you wish, you can reserve some of the cherries to top salad with as a garnish.)
8. If not serving immediately, then chill until it is time to serve salad.
Tips:
This delightful

Acini Di Pepe Salad Summer Recipe
Acini Di Pepe Salad Summer Recipe needs to be tasted to be believed. Try it once and you might yourself with a new family tradition each Summer! Enjoy!

www.cookingpanda.com