Ambrosia With Acini Di Pepe

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“Ambrosia Salad with Acini De Pepe (small pasta dots) is a wonderful cold fruity sweet dish that is so good. If you're looking for that SPECIAL "dish to pass" TRY this recipe ! Unfortunately I got the recipe from a gathering after a funeral. I've made it many times and tried to perfect it to taste. The original recipe had 1/2 cup shredded coconut (this can be added if you desire) but I prefer to leave it out. I hope you enjoy this as much as we do !!!! (For the best results make sure to follow directions exactly and allow to refrigerate overnight) For Holidays (Halloween / St. Patrick's Day Green food coloring can be used or Valentines Day use more red food coloring)”

Ingredients Nutrition


  1. For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
  2. Boil the 1 cup of Acini De Pepe according to pasta box instructions.
  3. While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
  4. On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
  5. When pasta is done cooking drain completely (DO NOT COOL).
  6. Pour drained pasta on top of the mini-marshmallows in your container.
  7. Allow to sit or about 1 minute.
  8. This allows the marshmallows to melt a bit.
  9. Stir until mixed well (it will be very soupy).
  10. Cover and refrigerate overnight.
  11. The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
  12. Stir well.
  13. Keep refrigerated until serving.
  14. Your guests will RAVE over this dish.
  15. I bring it to every summer party and people always look forward to having it!
  16. ENJOY!

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