Pasta Fruit Salad II

Pasta Fruit Salad II

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
Recipe by  Linda

“This is a very tasty yet unique fruit salad.”

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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. Prepare pudding according to directions on package however, use only 1 1/2 cups milk. Refrigerate until chilled.
  3. In a large bowl, combine the pasta and pudding; mix until evenly coated.
  4. Add oranges, pineapples, fruit cocktail and cherries to pasta mixture. Mix well. Fold in whipped topping, chill and serve.

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Reviews (14)

Rate This Recipe


I made this salad to bring for a party, it was the only salad untouched! pasta and pudding shouldn't mix.



This recipe is actually supposed to be made with the tiny little Acini di pepe pasta, and it is then called "Frog Eye Salad" It is also truly delicious



I have a similar recipe to this and am going to suggest using acine de pepe pasta as it is very small, almost like a tapioca.No one will believe it is pasta! Overall this is an excellent salad and usually the first thing to go at parties.

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Amount Per Serving (7 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 79.8 g
  • 26%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Anytime Fruit Salad


next recipe:

Ambrosia Fruit Salad