Macaroni Salad Recipe with Fruit

Make a great taste for 4th of July parties and cookouts. Macaroni Salad Recipe with Fruit is a refreshingly cool side dish to beat the heat of summer. Mandarin oranges and pineapple add color and a touch of sweetness to this light treat.

Ingredients

  • 1/3 cup of sugar
  • 1 Tbsp flour
  • 1/8 tsp salt
  • 1 (11 oz.) can mandarin oranges with juice
  • 1 (8 oz.) can crushed pineapple with juice
  • 1 egg, lightly beaten
  • 2 cups elbow macaroni, cooked
  • 1 cup whipped topping
  • 1/4 cup pecans, chopped

Method

Place the macaroni in a large bowl and set aside.

Combine sugar, flour and salt in a saucepan.

Drain juice from the oranges and pineapple into a measuring cup.

Cover and chill the fruit until ready to use.

If the juice does not measure to a full cup, add water.

Stir in the cup of juice into the saucepan with the sugar and flour. Blend until smooth.

Cook over medium heat, stirring constantly until mixture is thick and bubbly.

Reduce heat to low and cook an additional minute, stirring constantly.

Remove from heat then measure out 1Tbsp of the mixture and blend with the slightly beaten egg.

Add the egg blend to the mixture in the sauce pan and return to the stove.

Cook over medium heat, stirring constantly.

Bring to a slight boil and cook an additional 2 minutes. Continue stirring.

Remove from heat and fold the hot sauce blend into the macaroni.

Cover and chill for a minimum of 8 hours. Overnight is best.

When ready to serve, stir in the fruit and whipped topping.

Sprinkle with pecans.

Serves 8.

Variations

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