Classic Frog Eye Salad is a must at your next get-together.

One of our go-to pot luck recipes during Spring and Summer is Frog Eye Salad. It’s a must at a bbq or a family get together. It’s one of those classic recipes we love to make year after year. The name of this “salad” cracks me up! It’s more of a dessert than a salad. Not really sure who named it “Frog Eye Salad”. HaHa! It’s also known as Acini De Pepe Pasta Salad named after the tiny pasta used in this recipe. Whatever you call it…we love it!

How to cook Acini De Pepe Pasta?

Bring water to a boil. Add the acini de pepe pasta, turn the heat down to a simmer and cook for just 6 minutes or until al dente.

Ingredients:

1 cup acini di pepe pasta
1 can (20 oz.) pineapple tidbits in JUICE (not syrup), drain and reserve the juice
1 can (20 oz.) crushed pineapple in JUICE, drain and reserve the juice
1 large egg
1 tablespoon white flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 tablespoon fresh lemon juice
2 15oz. cans mandarin oranges in JUICE
1 container (8 oz.) frozen whipped topping*, thawed
Optional: 1/3 cup mini marshmallows
Optional: 1/2 cup sweetened shredded coconut

How to make Frog Eye Salad:

Prepare the Acini De Pepe pasta according to package directions. Undercook it to al dente. Drain and rinse the pasta in cold water. Chill in a large bowl in the fridge.
Drain the pineapple tidbits and reserve 1 cup pineapple juice. (Use more juice from the can crushed pineapple if needed).
Remove 1 tablespoon of the pineapple juice and add to a small bowl. Pour the remaining pineapple juice into a medium-sized sauce pan and set over medium heat. Whisk in the one egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until a smooth paste comes together. Add paste to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
Cook over medium-heat until the mixture thickens, stirring occasionally, for about 10 minutes. Remove the pan from the heat, stir in the lemon juice, and allow to cool in the fridge for 30 minutes. Pour custard over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, pineapple tidbits. Make sure all the canned fruits are very well drained or your salad will be watery.
Add the drained fruit into the cooled pasta mixture and gently stir together.
Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes or overnight.
If desired, stir in mini marshmallows and shredded coconut right before serving.
Recipe Notes:
Make your OWN whipped cream in place of the whipped topping aka Cool Whip: pour 1 and 1/2 cups COLD heavy whipping cream in a large bowl and using hand mixers, beat until stiff peaks form. You should have about 3 cups when it’s done; use this in place of 1 container of whipped topping.

Why is it called Frog Eye Salad?

The type of pasta in Frog Eye salad: acini de pepe pasta looks like the shape of little frog eyes. That’s why it’s lovingly called Frog Eye Salad. Not really sure why they call it a “salad”…it feels way more like a dessert than a salad. It might be that it has pasta in it…like a sweet pasta salad. It’s kind of like “Pretzel Jello Salad” – another not really salad recipe with the name salad.

Is Frog Eye Salad healthy?

No…it’s not healthy, but there are things that you can swap to make it a little better for you.

Can you freeze Frog Eye Salad?

You can freeze frog eye salad, but I don’t recommend it. If you freeze it, freeze it without the marshmallows. The texture will be less creamy and it will separate a little after it thaws. Frog eye salad is best served fresh.

How long does Frog eye salad last?

It will last 1 – 2 days…if it lasts that long!

Frog Eye Salad

Classic Frog Eye Salad perfect for pot lucks, holidays and family gatherings.

Author Kami | NoBiggie.net

Ingredients

1 cup acini di pepe pasta
1 20oz. can pineapple tidbits in juice (not syrup) drain and reserve the juice
1 20oz. can crushed pineapple in juice (not syrup) drain and reserve the juice
1 large egg
1 tablespoon white flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 tablespoon fresh lemon juice
2 15oz. cans mandarin oranges in juice
1 8oz. container cool whip (whipped topping thawed
1/3 cup mini marshmallows *optional
1/2 cup sweetened shredded coconut *optional

Instructions

Prepare the Acini de Pepe pasta according to package directions. Undercook it to al dente. Drain and rinse the pasta in cold water. Chill in a large bowl in the fridge.
Drain the pineapple tidbits and reserve 1 cup pineapple juice. (Use more juice from the can of crushed pineapple if needed).
Remove 1 tablespoon of the pineapple juice and add to a small bowl. Pour the remaining pineapple juice into a medium-sized sauce pan and set over medium heat. Whisk in the one egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until a smooth paste comes together. Add paste to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
Cook over medium-heat until the mixture thickens, stirring occasionally, for about 10 minutes. Remove the pan from the heat, stir in the lemon juice, and allow to cool in the fridge for 30 minutes. Pour custard over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, pineapple tidbits. Make sure all the canned fruits are very well drained or your salad will be watery.
Add the drained fruit into the cooled pasta mixture and gently stir together.
Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes or overnight.
If desired, stir in mini marshmallows and shredded coconut right before serving.

Recipe Notes

To make your OWN whipped cream in place of the whipped topping aka Cool Whip: pour 1 and 1/2 cups COLD heavy whipping cream in a large bowl and using hand mixers, beat until stiff peaks form. You should have about 3 cups when it's done; use this in place of 1 container of whipped topping.

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Variations of Frog Eye Salad:

Add different fruits like sliced banana, maraschino cherries and sliced strawberries.
Swap Acini De Pepe pasta for alpha bet pasta, couscous, tiny star pasta or quinoa
swap cool whip for homemade whipped cream.
Add a little cream cheese to the custard for a more creamy texture and flavor if desired.