Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.

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Recipe Summary

cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
prep:
15 mins
Servings:
16
Yield:
16 Servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.

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  • Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.

  • Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

Nutrition Facts

205 calories; protein 3.4g; carbohydrates 33.7g; fat 6.9g; cholesterol 23.3mg; sodium 101.2mg. Full Nutrition
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