Fruit and Pasta Salad

Fruit and Pasta Salad


15 people made this

This recipe is a variant on fruit salad sometimes called an ambrosia salad. As well as fruit it contains pasta, coconut and whipped cream. Very light and great for a special occasion.


Serves: 16 

  • 220g uncooked risoni pasta
  • 3/4 cup white sugar
  • 2 eggs, beaten
  • 2 tablespoons plain flour
  • 1/2 teaspoon salt
  • 1 (440g) tin pineapple pieces, drained with juice reserved
  • 1 (310g) tin mandarin orange segments, drained
  • 1 cup shredded coconut
  • 4 cups whipped cream

Preparation:15min  ›  Cook:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours45min 

  1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large salad bowl and cool.
  2. 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.
  3. Stir the pineapple pieces and mandarin oranges into the pasta mixture. Mix in the coconut. Stir in the whipped cream until evenly blended. Chill until serving.

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