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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