• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • RECIPES
  • ABOUT
    • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Aimee Mars logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Blog » Side Dish » Frog Eye Salad

    Frog Eye Salad

    Published: Jul 25, 2022 · Modified: Oct 19, 2022 by Aimee Mars · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe
    Frog eye salad in a wooden bowl with mint leaves on top.

    Great for potlucks, barbecues, and backyard grilling this Frog Eye Salad made with delicious ingredients such as pasta, pineapple, oranges, marshmallows, and coconut flakes makes for a fun side salad. Also known as Acini de Pepe Salad this nostalgic sweet side dish pairs perfectly with grilled and smoked meats as well as burgers and hot dogs.

    Nostalgic salads such as Strawberry Jello Fluff and Pineapple Fluff are some of my favorite sides to serve when we’re grilling out. To this day they’re unique and still a favorite among guests. I’d say they’re almost as important as the Chocolate Chip Cookies at a picnic.

    Frog eye salad in a wooden bowl with mint leaves on top.

    My husband and I have been married for 13 years and have been together for about 15, and to this day my mother-in-law still doesn’t know that I know how to make this side dish. When we first started dating she claimed, which I still think is great, that this was one of his favorite dishes and that she’d never share the recipe so he’d always go back for it. I didn’t have the heart to tell her I already knew it.

    The name certainly sounds bizarre, but the salad is mixed together with pineapple, oranges, coconut flakes, and marshmallows and held together in a creamy homemade whipped cream. It has the same nostalgic taste as Jello salads such as Mandarin Orange Jello Salad, but with a twist because of the pasta. The name “frog eye” comes from the tiny balls of Arini de Pepe pasta, which are also mixed in.

    Why This Recipe is Great

    Also known as Arini de Pepe salad, this side dish is served chilled and has a fluffy texture that pairs perfectly with a picnic, barbecue, and potluck-style meal. It’s a great side for especially spicy main dishes.

    It’s super easy to make and can be served in a large bowl or individually so guests can easily grab it. Not only is it great in the summer but can make a beautiful holiday side for Thanksgiving and Christmas. Add some extra cherries to the mixture and swap the oranges for strawberries.

    There’s a small amount of cooking involved, but it’s a no-bake recipe, which makes it great for summer when you don’t want to turn the oven on.

    Ingredients Needed

    Frog eye salad ingredients in various bowls.

    Ingredient Notes

    • Acini de Pepe Pasta (or Pastina pasta): the name of this pasta means “seeds of pepper” and resembles tiny cylinders. It can be found in most grocery stores with other types of pasta.
    • Pineapple Tidbits and Crushed Pineapple: you will need both canned pineapple tidbits and crushed pineapple for this recipe as well as the juices they come in. Make sure to get ones “in juice” and not in syrup.
    • Cornstarch: the base of this recipe is a pineapple custard mixed with whipped cream, which creates a fluffy texture. You’ll need cornstarch to mix into the custard as a thickener.
    • Marshmallows: you will need small-sized marshmallows for this recipe I prefer to use the original marshmallows, but many prefer to use the fruity-fun marshmallows for flavor and color.
    • Heavy Whipping Cream: either heavy cream or heavy whipping cream will work for this recipe, my preference is to use heavy whipping cream though.

    Recipe Variations

    • Use Cool Whip instead. If you’re short on time you can swap out the homemade whipped cream for 1 16-ounce container of Cool Whip.
    • Fruit Cocktail. Instead of using the mandarin oranges, you could use a canned fruit cocktail for a unique twist on the salad.

    Step-by-Step Instructions

    Frog eye salad process steps 1 and 2.
    1. Separate the juices, but don’t discard them. Separate the crushed pineapple and pineapple tidbits from the juice by draining it and putting it into a bowl and reserving the juice, and placing it into another bowl.
    2. Prepare the custard. In a saucepan over medium heat whisk the pineapple juice, sugar, egg yolk, salt, lemon juice, and cornstarch until smooth and fully mixed. Continue to heat for about 4 to 5 minutes until the sauce begins to thicken. Remove from heat and cool.
    Frog eye salad process steps 3 and 4.
    1. Cook the noodles. In a separate pot cook the noodles according to package directions or until al dente, about 10 minutes. Drain and let cool. Once the noodles have cooled add them to the pineapple custard and cover or place them into an air-tight container. Allow it to chill in the fridge for a minimum of 3 hours or overnight.
    2. Combine the salad ingredients. Place the refrigerated noodle mixture into a large mixing bowl and add the crushed pineapple, pineapple tidbits, mandarin oranges, cherries, coconut, and marshmallows. Set aside.
    Frog eye salad process steps 5 and 6.
    1. Make the whipped cream. In a large bowl using a handheld mixer or in the bowl of an electric mixer beat the heavy cream and sugar together until stiff peaks form.
    2. Fold in the whipped cream. Scoop the whipped cream into the salad mixture and gently fold it in using a rubber spatula. Serve immediately or place in the fridge to firm up even more.

    Storage Information

    • Leftovers: Any leftovers can be stored in the fridge for up to 3 days if kept in an air-tight container. Sometimes the juices will separate from the rest of the salad. Just give it a good stir before you plan on serving it again.
    • No freezing. You can’t freeze this recipe, unfortunately. It’s best made and served after it’s had time to chill in the fridge.
    Frog eye salad topped with mint leaves.

    Recipe Notes and Tips

    • Make this salad ahead if you have time. This will allow the ingredients to set and chill making it a firmer salad that stays held together. Before serving give the salad a good stir to evenly mix it all together again.
    • If you can’t find Acini de Pepe pasta you can also use orzo and Tubettini pasta or any type of tiny pasta such as the mini stars pasta.
    • Save time preparing this recipe by using Cool Whip or stabilized whipped cream instead of making your own whipped cream.
    • Chilling and cooling the ingredients is important. Cooling the custard and noodles as well as chilling the salad are all important steps. Though it takes longer to prepare it this way it keeps other ingredients from cooking, that doesn’t need to be cooked as well as firm up the salad so it has a nice texture.
    • The Maraschino cherries are optional. If you’re making this salad for a holiday then I highly recommend mixing in the cherries, but if you’d prefer to leave them out you can.

    FAQs

    What is frog eye salad made of?

    The main ingredient is the Arini de Pepe pasta, but also it has pineapple custard, oranges, coconut flakes, marshmallows, and a whipped topping. The salad is light and fluffy and delicious.

    Why is it called frog eye salad?

    It’s not exactly the most appetizing name for something you plan on eating, but it comes down to the size of the pasta, which apparently looks like frog eyes due to its size. Don’t be turned away by the name though, this truly is a delicious side dish.

    What does frog eye salad taste like?

    This is a sweet creamy salad with a fluffy texture similar to that of ambrosia. It’s fruity, but doesn’t have an overpoweringly sweet taste. It’s the perfect side for picnics, bbq’s, and potlucks.

    Related Recipes

    • Two frozen pineapple margaritas with salted rims and pineapple wedges for garnish.
      Frozen Pineapple Margarita
    • Beer margarita with a salted rim and lime wedge.
      Beer Margarita
    • Lemon drop shot with a sugared rim.
      Lemon Drop Shot
    • Gin margarita with a salted rim.
      Gin Margarita

    If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.

    Acini de Pepe Salad topped with mint leaves.

    Frog Eye Salad

    Great for potlucks, barbecues, and backyard grilling this Frog Eye Salad made with delicious ingredients such as pasta, pineapple, oranges, marshmallows, and coconut flakes makes for a fun side salad. Also known as Acini de Pepe Salad this nostalgic sweet side dish pairs perfectly with grilled and smoked meats as well as burgers and hot dogs.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 8 Servings
    Calories: 283kcal
    Author: Aimee Mars

    Equipment

    • Mixing Bowl
    • Saucepan
    • Medium-sized Pot
    • Handheld Mixer or Electric Mixer
    • Spatula

    Ingredients

    • 1 cup Acini de Pepe Pasta uncooked
    • 1 20 oz can Pineapple Tidbits in juice, don't drain
    • 1 20 oz can Crushed Pineapple in juice, don't drain
    • ½ cup Sugar
    • 1 large Egg Yolk
    • ½ teaspoon Salt
    • 1 tablespoon Lemon Juice freshly squeezed
    • 1 taablespoon Cornstarch
    • 1 15 ounce can Mandarin Oranges drained
    • ¼ cup Maraschino Cherries drained
    • ½ cup Sweetened Coconut Flakes
    • 1 cup Mini Marshmallows
    • 1 cup Heavy Whipping Cream
    • ½ cup Powdered Sugar

    Instructions

    • Separate the crushed pineapple and pineapple tidbits from the juice by draining it and putting it into a bowl and reserving the juice and placing it into another bowl.
    • In a saucepan over medium heat whisk the pineapple juice, sugar, egg yolk, salt, lemon juice, and cornstarch until smooth and fully mixed. Continue to heat for about 4 to 5 minutes until the sauce begins to thicken. Remove from heat and cool.
    • Cook the noodles separately according to package directions or until al dente, about 10 minutes. Drain and let cool.
    • Once the noodles have cooled add them to the pineapple custard and cover or place into an air-tight container. Allow it to chill in the fridge for a minimum of 3 hours or overnight.
    • Place the refrigerated noodle mixture into a large mixing bowl and add the crushed pineapple, pineapple tidbits, mandarin oranges, cherries, coconut, and marshmallows. Set aside.
    • In a large bowl using a handheld mixer or in the bowl of an electric mixer beat the heavy cream and sugar together until stiff peaks form.
    • Scoop the whipped cream into the salad mixture and gently fold it in using a rubber spatula. Serve immediately or place in the fridge to firm up even more.

    Notes

    Note: the prep and cook time do not include the time needed to chill the salad in the fridge, which is an additional 3 hours. This isn’t hugely necessary but will create a thicker and richer salad texture if done.
     
    • Make this salad ahead if you have time. This will allow the ingredients to set and chill making it a firmer salad that stays held together. Before serving give the salad a good stir to evenly mix it all together again.
    • If you can’t find Acini de Pepe pasta you can also use orzo and Tubettini pasta or any type of tiny pasta such as the mini stars pasta.
    • Save time preparing this recipe by using Cool Whip or stabilized whipped cream instead of making your own whipped cream.
    • Chilling and cooling the ingredients is important. Cooling the custard and noodles as well as chilling the salad are all important steps. Though it takes longer to prepare it this way it keeps other ingredients from cooking, that doesn’t need to be cooked as well as firm up the salad so it has a nice texture.
    • The Maraschino cherries are optional. If you’re making this salad for a holiday then I highly recommend mixing in the cherries, but if you’d prefer to leave them out you can.
     

    Storage Information:

    • Leftovers: Any leftovers can be stored in the fridge for up to 3 days if kept in an air-tight container. Sometimes the juices will separate from the rest of the salad. Just give it a good stir before you plan on serving it again.
    • No freezing. You can’t freeze this recipe, unfortunately. It’s best made and served after it’s had time to chill in the fridge.

    Nutrition

    Serving: 1cup | Calories: 283kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 175mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

    More Side Dish Recipes

    • Burrata caprese topped with fresh basil in a white serving bowl.
      Burrata Caprese
    • Broccoli Cauliflower Salad
    • Indian fry bread stacked on a plate and dusted with powdered sugar.
      Indian Fry Bread
    • Zucchini casserole with a silver serving spoon scooping up casserole.
      Zucchini Casserole

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Aimee Mars

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Primary Sidebar

    Aimee Mars Bio Image

    In sharing my recipes filled with delicious and wholesome ingredients, I hope to connect with you. Let’s create some decadent meals to share with the ones we love. For more about my story and how this site got started visit the about page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Christmas Recipes

    Rosemary simple syrup in a bottle with a spout.

    Rosemary Simple Syrup

    Raspberry champagne cocktails.

    Raspberry Champagne Cocktail

    Raspberry Moscow Mules in copper mugs.

    Raspberry Moscow Mule

    Party meatballs in a slow cooker.

    Meatballs with Grape Jelly and Chili Sauce

    Maple syrup pancakes topped with raspberries and more maple syrup.

    Maple Syrup Pancakes

    Million-dollar bacon wrapped in parchment.

    Million Dollar Bacon

    Aimee Mars featured in side bar image with logos.

    GET THE LATEST RECIPES AND VIDEO RIGHT IN YOUR INBOX

    Load up on recipes, meal plans, and prep tips + a FREE "Dinner Made Easy" eCookbook

    Top Posts

    Footer

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
    • CONTACT ME
    • PRIVACY POLICY
    • FIND RECIPES

    Copyright © 2023 Aimee Mars on the Seasoned Pro Theme