If you looking for the recipe for Fish Eye Salad, look no further. It’s here! My blogging platform offers nicely organized statistics and search engine queries to show what kinds of web searches bring folks here, but this one was truly a surprise, especially since I’d forgotten all about Mom’s promise to share this dish.
Sweet fruit salads have always been a hallmark of our family gatherings, so I shouldn’t have been surprised when Mom came up with a variation on the theme. Instead of the usual jello with cottage cheese and fruit, however, Mom contributed Fish Eye Salad, made with teeny-mini pasta, whipped topping, and pineapple. Some people have mistaken the pasta for tapioca, but the little round pasta holds the sauce and adds a certain substance to the dish.
Mom must have known the recipe by heart because I couldn’t find it with her other favorites. Fortunately, my sister had a copy, and even adds that it is really a good summer salad for a buffet. Maybe it will be a new favorite at your house too!
Suzanne’s Fish Eye Salad
1-1/3 cup “Acini di pepe” pasta – uncooked
20 oz. pineapple tidbits – drain saving 1/4 cup of the juice
1-3/4 cup milk
1/4 cup sugar
1 sm pkg instant vanilla pudding
8 oz. can crushed pineapple – drained
22 oz. mandarin oranges – drained
2 cup cool whip
3 cup mini marshmellows
1/2 cup flaked coconut
Cook pasta 11 minutes. Rinse with cold water & drain.
Beat together milk, sugar, pudding and jthe reserved 1/4 cup of pineapple juice for 2 minutes.
Add & mix all remaining ingredients together.
Cover & refrigerate at least 5 hours
I hope you keep us posted on the reaction you get when you serve this salad!