Macaroni Salad II recipe

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Ingredients

1 pound macaroni
1 (11 ounce) can mandarin oranges, drained and liquid reserved
1 (20 ounce) can pineapple chunks, juice reserved
2 eggs, beaten
½ teaspoon salt
1 ½ cups white sugar
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

528.5 calories
carbohydrate: 103.8 g
cholesterol: 46.5 mg
fat: 7.3 g
fiber: 3.4 g
protein: 10.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 166.9 mg
sugar: 55 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.

  3. Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.

Recipe Yield

8 servings

Recipe Note

This was given to me years ago by a coworker. This is a very refreshing salad. Add cherries, if desired.

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