Salad: United States – Utah (Rocky Mountain United States) – Utah Frog Eye Salad

Serving Size: 8

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

- 8 oz (227 g) acini di pepe pasta, uncooked
- 1 (8 oz/227 g) container frozen whipped topping, thawed
- 1 (11 oz/312 g) can mandarin oranges, drained
- 1 (20 oz/567 g) can crushed pineapple, drained, reserve 1/4 cup (60 ml) juice
- 5 oz (142 g) mini marshmallows (about 1 1/2 cups)
- 1 (3.4 oz/96 g) package instant vanilla pudding mix
- 1/2 cup (120 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract (optional)
- 1-2 tbsp (15-30 g) granulated sugar (optional, to taste)

Instructions

Short Description:
A sweet, creamy Midwest/Rocky Mountain-style fruit pasta salad featuring tiny acini di pepe pasta folded with whipped topping, mandarin oranges, crushed pineapple, and marshmallows. Chill before serving so the flavors and textures meld into the classic Utah potluck favorite.

Regional Notes:
This Utah variation uses acini di pepe pasta and a whipped-topping–based dressing, combined with canned mandarin oranges, drained crushed pineapple, and mini marshmallows—ingredients characteristic of Rocky Mountain and Mormon-region church potlucks. Unlike some casseroles or gelatin versions, this keeps a loose, spoonable salad texture rather than a set gelatin mold.

1. Bring a large pot of salted water to a boil and cook the acini di pepe according to package directions until just tender (al dente). Drain and rinse under cold running water until cool, then spread on a baking sheet or transfer to a bowl and chill in the refrigerator while you prepare the dressing.
2. Measure and reserve 1/4 cup (60 ml) of the drained crushed pineapple juice. In a medium bowl, whisk the reserved pineapple juice with the instant vanilla pudding mix and the milk until smooth and beginning to thicken, about 1–2 minutes. If using, whisk in the vanilla extract and sugar to taste.
3. Fold the thawed whipped topping into the pudding mixture until evenly combined and smooth; this forms the creamy dressing.
4. In a large mixing bowl, combine the chilled cooked pasta, drained crushed pineapple, drained mandarin oranges, and mini marshmallows. Pour the dressing over the mixture and fold gently until everything is evenly coated.
5. Cover and refrigerate at least 1 hour (2–4 hours or overnight is better) to let flavors meld and the marshmallows soften slightly. Stir gently before serving and portion into chilled bowls or a salad bowl. Serve cold.