Frog Eye Salad is a unique and delicious dessert salad made with acini di pepe pasta, pineapple, mandarin oranges, and a sweet, creamy dressing. This dish is a favorite at potlucks, family gatherings, and holiday dinners. Despite its unusual name, it’s a light and refreshing treat that everyone will love!
Frog Eye Salad :
If you’ve never tried Salad before, you’re in for a delightful surprise! This retro dish combines tiny pasta pearls with fruit and a creamy pudding mixture, creating a sweet and tangy flavor that’s simply irresistible. Whether you serve it as a side dish or dessert, this salad is sure to be a hit!
History of the Recipe :
Salad originates from American cuisine, particularly in the Midwest and Mountain West regions. It became popular in the mid-20th century when sweet, fruit-based pasta salads gained popularity at social gatherings. The dish gets its name from the small, round acini di pepe pasta, which resembles tiny “frog eyes.”
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Frog Eye Salad
Ingredients
- 1 cup acini di pepe pasta
- 1 can (15 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup whipped topping (Cool Whip)
- 1/2 cup shredded coconut (optional)
- 1/2 cup maraschino cherries, halved
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 egg, beaten
- 1 cup pineapple juice (reserved from drained pineapple)
- 1 tsp vanilla extract
Instructions
- Cook the Pasta: Bring a pot of water to a boil and cook the acini di pepe according to the package instructions. Drain and rinse with cold water. Let it cool completely.
- Make the Pudding Mixture: In a saucepan, whisk together the sugar, cornstarch, egg, and pineapple juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract. Let it cool.
- Combine Ingredients: In a large bowl, mix the cooled pasta, pudding mixture, drained pineapple, mandarin oranges, mini marshmallows, shredded coconut (if using), and maraschino cherries.
- Fold in Whipped Topping: Gently fold in the whipped topping until everything is well combined.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors blend. Enjoy!
Notes
- If you prefer a less sweet version, reduce the sugar in the pudding mixture.
- Add chopped nuts for a crunchy texture.
- Best served chilled.
Tips for Frog Eye Salad :
- Cook the pasta until just tender; overcooking will make it mushy.
- Let the pudding mixture cool before adding it to the salad to prevent melting the whipped topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
FAQS for Frog Eye Salad :
Q: Why is it called Frog Eye Salad?
A: The small acini di pepe pasta resembles tiny frog eyes, giving the dish its playful name.
Q: Can I make Frog Eye Salad ahead of time?
A: Yes! It’s best when chilled for a few hours or overnight.
Q: Can I use a different pasta?
A: Acini di pepe is ideal, but you can substitute with orzo or pearl couscous.
Q: Can I make it dairy-free?
A: Yes! Use dairy-free whipped topping and a plant-based pudding mixture.
Conclusion :
Salad is a fun, nostalgic dish that adds a touch of sweetness to any gathering. With its combination of pasta, fruit, and creamy dressing, it’s a unique dessert or side dish that always brings smiles. Try it for your next potluck or holiday meal!