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.

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.

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

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

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.

3. 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.
4. 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.

5. 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.
6. 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.

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.

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