Pepe Salad

This fruit and pasta salad is one of my favorite side dishes from my childhood. It is always a crowd pleaser and is simple and easy to make. If you need a dish for a potluck or a side for a family dinner, try Pepe Salad.

Pepe is pronounced with two short E's like the e in "egg." When you go to buy it, it can be found in the grocery store's pasta section. Look for Acine de Pepe no. 44. It comes in a one pound box. The original recipe called for 1/2 lb of Pepe but I usually double the recipe and use the full box. The recipe below has been doubled and makes a enough to feed a crowd. If you are cooking for a small family, you might want to halve the recipe.

Cook and drain 1 lb of Acine de Pepe Macaroni. Wash in cold water and set aside.

Sauce
2/3 cup sugar
6 Tbsp flour
4 beaten eggs
Fruit juice from 6 cans of canned fruit (see below)

Drain and save juices of, set fruit aside
2 cans chunk or tidbit pineapple
2 cans of mandarin oranges
2 cans of fruit cocktail (I don't like the fruit cocktail so I usually add 1 extra can of mandarin oranges and 1 extra can of pineapple)

In a medium sized saucepan, mix the sugar and flour first with a whisk. This helps prevent clumps. Then add fruit juices and beaten eggs. Mix well and cook until thick over medium heat. Cool slightly and then poor over cooked macaroni in a large bowl with a lid. Add drained fruit. Mix and chill overnight.

Add 1 extra large container of cool whip (I think it's the 32 oz size). Mix thoroughly. Serve.


Regular Recipe (not doubled)

1/2 lb box of Acine de Pepe

Sauce:
1/3 cup sugar
3 Tbsp flour
2 beaten eggs
Fruit juice from canned fruit

Drain and save juices of, set fruit aside
1 can chunk or tidbit pineapple
1 can of mandarin oranges
1 can of fruit cocktail (I don't like the fruit cocktail so I use 1 can of mandarin oranges)

Add 1 small container of cool whip. Mix thoroughly. Serve.