Frog Eye Salad

Don’t let the quirky name fool you!

This sweet, fruity pasta salad is a potluck legend that disappears faster than you can say “What’s in it?”

The tiny acini di pepe pasta really does look like little frog eyes swimming in a creamy, tropical paradise.

The magic of Frog Eye Salad lies in its perfect balance of textures and flavors.

Those tiny pasta pearls mingle with juicy mandarin oranges, sweet pineapple, and fluffy whipped topping to create something utterly unique.

It’s dessert masquerading as a side dish (or is it the other way around?), and trust me—once you try it, you’ll be finding excuses to make it for every gathering.

Ingredients

For the Custard Base:

• 1¾ cups unsweetened pineapple juice
• 1 cup white sugar
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• 1 tablespoon lemon juice

For the Pasta:

• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 1 (16 ounce) package acini di pepe pasta

For the Salad:

• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Steps

1. Prepare the custard base: In a medium saucepan, combine 1¾ cups pineapple juice, 1 cup sugar, 2 beaten eggs, 2 tablespoons flour, and ½ teaspoon salt. Whisk thoroughly to prevent lumps. Cook over medium heat while stirring constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon and a finger drawn through leaves a clear path.
2. Finish the custard: Remove from heat immediately to prevent curdling. Stir in 1 tablespoon lemon juice, which adds brightness and helps prevent crystallization. Transfer to a heat-safe bowl and let cool completely to room temperature, about 1 hour. To speed cooling, place the bowl in an ice bath, stirring occasionally.
3. Cook the pasta: Fill a large pot with water (about 4 quarts) and bring to a rolling boil. Add 1 tablespoon vegetable oil (prevents sticking) and the remaining 2 teaspoons salt. Add the 16 ounces of acini di pepe pasta and cook until al dente, 5-7 minutes. Be careful not to overcook – the tiny pasta can quickly become mushy.
4. Prepare pasta for salad: Drain the pasta thoroughly in a colander and immediately rinse under cold running water to stop the cooking process. Continue rinsing until pasta is completely cool to the touch. Shake the colander vigorously to remove excess water, which would dilute your salad’s flavor.
5. Assemble the base: In an extra-large mixing bowl, gently combine the cooled pasta, room-temperature custard mixture, drained mandarin oranges, drained pineapple tidbits, and drained crushed pineapple. Fold in the thawed whipped topping using a rubber spatula with a gentle lifting motion to maintain fluffiness. The mixture should be evenly combined but not overmixed.
6. Chill thoroughly: Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This resting time is crucial as it allows the flavors to meld and the custard to fully set around the pasta. The salad will thicken considerably during chilling.
7. Final touches: Just before serving, fold in the 1 cup mini marshmallows and 1 cup shredded coconut. Adding these ingredients at the last minute ensures they maintain their texture – the marshmallows stay soft and the coconut remains pleasantly chewy.

Smart Swaps

• Substitute Greek yogurt for the whipped topping (use 1½ cups) for a tangier, protein-rich version
• Try whole wheat acini di pepe to add fiber (cook for 1-2 minutes longer)
• Replace ½ cup of the sugar with ⅓ cup honey for a different sweetness profile
• Use fresh pineapple (about 4 cups total) instead of canned for brighter flavor

Make It Diabetes-Friendly

• Replace the 1 cup white sugar with ½ cup Swerve Granular or allulose (reduces carbs by approximately 24g per serving)
• Use unsweetened coconut instead of sweetened (saves about 3g sugar per serving)
• Substitute the whipped topping with a mixture of 4 ounces cream cheese and ¾ cup plain Greek yogurt sweetened with 2 tablespoons powdered erythritol
• Reduce mandarin oranges to 1 can and increase the protein content by adding ½ cup chopped almonds (lowers the glycemic impact)
• Serve in ½ cup portions (approximately 18g net carbs per serving) alongside a protein source to slow sugar absorption

Pro Tips

• Thoroughly drain all canned fruit (15+ minutes in a colander) to prevent a watery salad
• For best texture, don’t substitute larger pasta shapes – the tiny acini di pepe is what gives this salad its signature “frog eye” appearance
• The salad tastes even better on day 2, making it perfect for make-ahead entertaining
• Store leftovers for up to 3 days, though the marshmallows will gradually soften and dissolve