Frog Eye Salad
This sweet, creamy potluck salad is made with tiny acini di pepe pasta, pineapple custard, fruit, marshmallows, and whipped topping. It is a retro favorite that tastes like a cross between fruit salad and dessert.
Total
40 min
Servings
10 to 12 servings
Level
Easy
Frog eye salad is a classic American potluck dish, especially popular in the Mountain West and Midwest. The name comes from acini di pepe, a tiny round pasta that looks a little like small dots in the creamy fruit mixture.
Despite the playful name, this is a sweet salad, not a savory one. Cooked pasta is folded into a pineapple custard, then chilled with mandarin oranges, crushed pineapple, mini marshmallows, coconut, and whipped topping.
It needs time in the fridge, so it is a good make-ahead recipe for holidays, cookouts, and family dinners. The texture gets softer and creamier as it chills.
01What you'll need
Ingredients
13 items · 10 to 12 servings
- 1 cup acini di pepe pasta
- 1 tablespoon neutral oil or a pinch of salt for the pasta water, optional
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1 can (20 ounces) pineapple tidbits in juice, undrained
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon fine salt
- 2 large eggs, beaten
- 1 tablespoon lemon juice
- 1 container (8 ounces) frozen whipped topping, thawed
- 2 cans (11 ounces each) mandarin oranges, drained well
- 2 cups mini marshmallows
- 1 cup sweetened shredded coconut, optional
02How to make it
Step-by-step
1. Drain the pineapple juice
Set a fine-mesh strainer over a bowl. Drain both cans of pineapple, saving the juice for the custard. You should have about 1 1/2 cups juice. Set the drained pineapple aside in the refrigerator.
2. Cook the pasta
Bring a medium pot of water to a boil. Add the acini di pepe and cook until tender, following the package directions, usually 8 to 10 minutes. Stir often because the tiny pasta can stick together.
3. Rinse and cool the pasta
Drain the pasta in a fine-mesh strainer. Rinse it under cold water until cool, then drain very well. A fine-mesh strainer is important because acini di pepe is small and can slip through larger colanders.
4. Make the pineapple custard
In a medium saucepan, whisk the reserved pineapple juice, sugar, flour, salt, beaten eggs, and lemon juice until smooth. Cook over medium heat, whisking often, until the mixture thickens and gently bubbles, 6 to 8 minutes. Custard means a sauce thickened with eggs, so keep whisking to prevent scrambling.
5. Cool the custard
Remove the pan from the heat and let the custard cool for 10 minutes. Stir it once or twice so a skin does not form. It should be warm, not hot, before you mix it with the pasta.
6. Combine pasta and custard
In a large bowl, stir the cooled pasta and warm custard together until evenly coated. Cover and refrigerate for at least 4 hours, or overnight, so the pasta can absorb the flavor and the mixture can thicken.
7. Fold in the fruit and fluff
Stir the chilled pasta mixture to loosen it. Gently fold in the drained crushed pineapple, pineapple tidbits, mandarin oranges, mini marshmallows, coconut if using, and thawed whipped topping. Fold means to turn the mixture over gently with a spatula so the fruit does not break apart.
8. Chill and serve
Cover and refrigerate for at least 1 more hour before serving. Give the salad a gentle stir, then spoon it into a serving bowl. Serve cold.
03From our kitchen
Cook's tips
- Make-ahead: Frog eye salad is better after chilling. You can mix the pasta and custard up to 24 hours ahead, then fold in the fruit, marshmallows, and whipped topping a few hours before serving.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. Stir gently before serving. Do not leave the salad at room temperature for more than 2 hours, or 1 hour if it is very hot outside.
- Pasta swap: Acini di pepe gives the classic look and texture. If you cannot find it, use another very small pasta such as pastina or small pearl couscous, but the texture will change.
- Fruit swaps: You can add halved grapes, sliced bananas, or maraschino cherries. Add bananas right before serving so they do not brown or turn mushy.
- Coconut option: Leave out the coconut if you do not like it. The salad will still be sweet and creamy.
- If the custard looks lumpy: Whisk it well off the heat. For very small egg bits, press it through a fine-mesh strainer before mixing with the pasta.
Cook's note
Many vintage versions chill the pasta and custard overnight before adding the whipped topping and fruit. That rest is helpful, but a 4-hour chill still gives good results if you are making it the same day.
04Frequently asked
Questions & answers
Why is it called frog eye salad?
The name comes from acini di pepe pasta. The tiny round pasta pieces look a bit like little eyes once they are mixed into the creamy salad. There are no frogs in the recipe.
Can I make frog eye salad without eggs?
Yes, but the custard will be different. Replace the eggs and flour with 2 tablespoons cornstarch whisked into the pineapple juice, sugar, salt, and lemon juice. Cook until thick and glossy, then cool and continue with the recipe.
Can I use homemade whipped cream instead of whipped topping?
You can, but whipped topping holds up better for potlucks and overnight storage. If using homemade whipped cream, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until soft peaks form, then fold it in shortly before serving.
Why is my salad watery?
The fruit may not have been drained well, or the salad may have sat for several days. Drain the pineapple and mandarin oranges thoroughly, and let the cooked pasta drain well after rinsing.
Can frog eye salad be frozen?
Freezing is not recommended. The pasta can turn soft, and the whipped topping and fruit may separate as they thaw.
05Keep cooking
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