Pepe Salad


  • 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


  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.