Holiday Ambrosia Salad

14
Dad 3

"My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime."

Ingredients

8 h 30 m {{adjustedServings}} servings 205 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
  2. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
  3. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
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Reviews

14
  1. 15 Ratings

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Fantastic recipe! I used light frozen whipped cream instead and also only let it sit with the pineapple juice mixture for about 6 hours. It turned out great! I love the texture of the orzo pasta...

Ok I opps'ed, I bought the crushed pineapple instead of chunks. It still worked out well. Instead of trying to drain the juice out I just added the pineapple to the pot too. I have had a variati...

I use acini pasta in this. It is wonderful but Acini is hard to find in my area so this year i am going to try Tapioca pasta balls. Wish me luck i am sure it will be fine but we will see. Happy...