Ingredients

• 1 Cup White Sugar
• 2 Tablespoons All-Purpose Flour
• 2 1/2 Teaspoons Salt, Divided
• 1 3/4 Cups Unsweetened Pineapple Juice
• 2 Whole Eggs, Beaten
• 1 Tablespoon Lemon Juice
• 12 Cups Water
• 1 Tablespoon Vegetable Oil
• 16 Ounces Acini Di Pepe Pasta
• 33 Ounces Canned Mandarin Oranges, Drained
• 40 Ounces Canned Pineapple Tidbits, Drained
• 20 Ounces Canned Crushed Pineapple, Drained
• 8 Ounces Frozen Whipped Topping
• 1 Cup Miniature Marshmallows

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt (per recipe), pineapple juice, and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil; add oil and remaining salt. Cook pasta until al dente. Drain and rinse under cold water.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows. Toss and serve.