Fruited Macaroni Salad

SUBMITTED BY: Ralph Beisel

"My guests rave about this salad. The big surprise is that there is no macaroni taste and it is not too sweet. Besides, the fruits mentioned in the recipe, I'll add strawberries, blueberries, raspberries...whatever may be in season."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/3 cup sugar
1 tablespoon all-purpose flour
Pinch salt
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, undrained
1 egg, lightly beaten
2 cups cooked elbow macaroni
1 cup whipped topping
1/4 cup chopped pecans, toasted

DIRECTIONS

In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans.