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6 cups water
1 tablespoon canola oil
1 teaspoon salt
1 cup (8 oz) tiny star-shaped pasta, uncooked (or acini di pepe pasta)
1 can (20 oz) juice-packed crushed pineapple (drained, reserving juice)
1/3 cup Burleson's Pure Clover Honey
1 large egg
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (15 oz) Royal Anne cherries, drained
1 can (15 oz) mandarin oranges, drained
2 cups whipped topping (Lite Cool Whip recommended)
In large saucepan, heat water to boiling; add oil and salt. Cook pasta in boiling water for 8 minutes; drain. Rinse with cold water until pasta is cool; drain and set aside. In small heavy saucepan, combine reserved pineapple juice, honey, egg, flour and salt; whisk until smooth. Cook over medium heat until thickened and bubbly, stirring constantly. In large bowl, stir together pasta and pineapple juice mixture. Refrigerate at least 1 hour. Gently stir in crushed pineapple, cherries, oranges and whipped toping,. Cover; chill thoroughly.
Makes 10 to 12 side-dish servings.
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