Yankee Salad

Yankee Salad

31 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    14 h
Linda Sims
Recipe by  Linda Sims

“This is a light and cool summer salad made with pasta and frozen whipped topping.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool.
  3. Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight.
  4. Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.

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Reviews (31)

Rate This Recipe


I have looked for this recipe for years and was so glad to have finally found it. A relative of mine made this years ago and I asked for the recipe, but never received it. I used one can of fruit cocktail and chopped up two bananas and an orange and threw it in there. It was delicious! Thanks for giving me a new dish for this Easter that I will use many times over!



I've been making this for years, and never knew it had a name! This is an unusual salad, but is very well received. It's cool and refreshingly sweet, but not sugar-ey. Good w/grilled chicken.



I've tried this before, but it was called "Rosamarina Salad." It's a nice, light treat, however, I will add a little more sugar next batch I make. Not sweet enough for my taste, even with the addition of the whipped topping. Also, I might consider chopped pineapple instead of crushed next time as well.

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Amount Per Serving (7 total)

  • Calories
  • 661 cal
  • 33%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 124.7 g
  • 40%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet



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Watergate Salad


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Heavenly Marshmallow Salad