Fruited Macaroni Salad Recipe

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Fruited Macaroni Salad Recipe
Fruited Macaroni Salad Recipe photo by Taste of Home
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Fruited Macaroni Salad Recipe

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3 2 2
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My guests rave about this salad. The big surprise is that there is no macaroni taste and it is not too sweet. Besides, the fruits mentioned in the recipe, I'll add strawberries, blueberries, raspberries...whatever may be in season.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 egg, lightly beaten
  • 2 cups cooked elbow macaroni
  • 1 cup whipped topping
  • 1/4 cup chopped pecans, toasted

Directions

In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans. Yield: 6-8 servings.
Originally published as Fruited Macaroni Salad in Reminisce July/August 2004, p48

Nutritional Facts

3/4 cup: 177 calories, 5g fat (2g saturated fat), 27mg cholesterol, 29mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 egg, lightly beaten
  • 2 cups cooked elbow macaroni
  • 1 cup whipped topping
  • 1/4 cup chopped pecans, toasted
  1. In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.
  2. Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  3. In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans. Yield: 6-8 servings.
Originally published as Fruited Macaroni Salad in Reminisce July/August 2004, p48

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Reviews forFruited Macaroni Salad

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MY REVIEW
rfiesty User ID: 6112572 53111
Reviewed Jun. 27, 2013

"I didn't like this at all. Had a funny flavor and just didn't taste good at all."

MY REVIEW
KodiakSurfing User ID: 6777340 57609
Reviewed Jul. 17, 2012

"This is a very tasty salad on the lighter side. It was a hit on 4th of July!"

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