Pasta Recipe

This nostalgic sweet pasta salad is a classic potluck favorite that combines cooked elbow macaroni with chunky pineapple, maraschino cherries, and mini marshmallows. The mixture is bound together by a thickened, sweetened pineapple juice glaze, creating a unique texture that is both chewy and juicy. Chilled overnight, the flavors meld beautifully, resulting in a refreshing and indulgent side dish. It is perfect for summer barbecues, family reunions, or as a quirky dessert alternative. The addition of whipped cream just before serving adds a luxurious, airy finish that balances the sweetness of the fruit and cornstarch glaze.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 151.9

Description

This nostalgic sweet pasta salad is a classic potluck favorite that combines cooked elbow macaroni with chunky pineapple, maraschino cherries, and mini marshmallows. The mixture is bound together by a thickened, sweetened pineapple juice glaze, creating a unique texture that is both chewy and juicy. Chilled overnight, the flavors meld beautifully, resulting in a refreshing and indulgent side dish. It is perfect for summer barbecues, family reunions, or as a quirky dessert alternative. The addition of whipped cream just before serving adds a luxurious, airy finish that balances the sweetness of the fruit and cornstarch glaze.

Ingredients

1 Can Kidney Beans, drained
1 Tbsp. Lemon juice
1 Tbsp. Sugar
2 Teaspoon. Cornstarch

Directions

1
Cook elbow macaroni according to package directions until al dente; drain well and rinse with cold water to cool completely.
2
Drain the juice from one 7 oz can of chunk pineapple and one 10 oz jar of maraschino cherries into a small saucepan, reserving the fruit.
3
In the saucepan, combine the reserved pineapple and cherry juice with sugar and cornstarch.
4
Cook the juice mixture over medium heat, stirring constantly, until it comes to a boil and thickens slightly. Remove from heat.
5
In a large mixing bowl, combine the cooled macaroni, drained pineapple chunks, drained cherries, and mini marshmallows.
6
Pour the warm thickened juice glaze over the macaroni mixture and toss gently to coat evenly.
7
Cover the bowl and refrigerate for at least 6 to 8 hours or overnight to allow flavors to meld.
8
Before serving, fold in whipped heavy cream gently to maintain airiness.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 151.9kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.1mg1%
Total Carbohydrate 28.3g10%
Dietary Fiber 6.4g26%
Sugars 5.9g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Although the ingredient list in the source XML mentions kidney beans and lemon juice, the directions clearly describe a sweet macaroni salad with pineapple, cherries, and marshmallows. The instructions above follow the directions provided for accuracy.

Storage: Keep refrigerated in an airtight container. Best consumed within 2-3 days. Add whipped cream only just before serving to prevent it from melting or becoming watery.

Variations: You can substitute other fruits such as sliced bananas, canned apricots, or mandarin orange segments for variety.

Keywords: macaroni, salad, pineapple, cherries, marshmallows, sweet, dessert, side dish, potluck, chilled, nostalgic, fruit salad, cornstarch, whipped cream, summer, picnic

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-20/