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Macaroni Salad II

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Barb

This was given to me years ago by a coworker. This is a very refreshing salad. Add cherries, if desired.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 103.8g
  • 33%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.
  3. Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.
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Reviews

BABIDOLL02
8
4/12/2007

Nothing wrong with mixing sweet with pasta. I have made a similiar dish as this using a different kind of pasta. It's not much different than a fruit salad, but it has pasta. It's very delish. Great for cookouts or picnics. I didn't do the chilling thing though, I mixed it all together at once. And it keeps well too.

Donna Mc Cartney Fletcher
8
7/14/2003

I brought this for an evening gathering of 12 adults and it was great hit. It is hard to find something that pleases women and men equally, but this did the trick.

Lisa W.
7
6/20/2008

I've made something like this, but with Acine de Pepe pasta (small round balls) which adds a delightfully different texture. Additionally, we use fruit cocktail and boil the pasta in the juice mixture. It's now a Thanksgiving Day dessert tradition in my family!