Three-Grape Sweet Pasta Salad

Three-Grape Sweet Pasta Salad

16 ounces acini dipepe pasta, or 2 cups pearl couscous
6 ounces pineapple juice
1 20-ounce can crushed pineapple
1/2 cup sugar
2 tablespoons flour
2 large eggs, beaten
4 teaspoons lemon juice
1/2 cup chopped toasted pecans
8 ounces lite whipped dessert topping
4 cups Four Star Fruit* red, green and black grapes (or any combination)

Mint leaves, for garnish

Cook pasta or couscous according to package directions, yielding 3-4 cups. Drain and rinse in cold water.

Place the pineapple juice in a saucepan.
Drain thejuice from the can of pineapple into the saucepan; reserve the pineapple. Add sugar, flour and beaten eggs to the saucepan and whisk to blend. Cook over medium heat, stirring, until thickened. Remove from the heat and add lemon juice.

Add the pasta to the sauce and stir to blend.
Refrigerate for at least 6 hours.

Add drained pineapple, pecans, whipped topping and grapes to the pasta. Fold to incorporate all ingredients.

Transfer to a large serving bowl. Garnish with mint. Makes 10-12 servings.

* Brands may vary by region; substitute a similar product.
Three-Grape Sweet Pasta Salad Reviewed by Unknown on 2/29/2020 Rating: 5
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