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Instant Pistachio Salad

Instant Pistachio Salad

  • Prep

  • Ready In

Margit Wallin

This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet


  1. In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.
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This recipe is fool proof. I made a few changes in order to adapt it to personal taste. First, I used chunk pineapple rather than crushed. I drained the liquid, and reserved it. I also added a can of fruit cocktail (drained), mandarin oranges (drained), walnuts, and coconut. After mixing all of the ingredients, I added small amounts of the reserved pineapple juice until I got the consistency I was looking for. The juice definitely adds to the flavor of the recipe, and I would recommend using it. The end result has a nice tang to it, without being terribly sweet. This is a new favorite in my household.


I made this recipe for a potluck and everyone loved it. I find that if you do not drain the pineapple, you have a much creamier texture. I also added 1 cup of chopped walnuts. I would make this recipe again.


This always disappears in no time at potlucks. You don't need to drain the pineapple though, just mix it with the pudding. I also add 8 oz of sour cream to the mixture and 1/4 cup toasted coconut.