Sweet Frog Eye Pasta Salad Recipes

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• 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 and coconut. Toss and serve.

Steps:

• 1. The NIGHT BEFORE: Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
• 2. Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.) Once cooked, rinse with cold water.
• 3. Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
• 4. In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
• 5. Cover pasta mixture and refrigerate overnight.
• 6. In THE MORNING: Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.

Steps:

• In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

Steps:

• Combine sugar, flour and salt in saucepan.
• Gradually stir in pineapple juice and eggs.
• Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
• Cool to room temperature.
• Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
• Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
• Refrigerate overnight covered tightly.
• Add remaining ingredients.
• Refrigerate until chilled in airtight container. Keeps about 1 week.