Spaghetti Fruit Salad
Submitted by trenea
Sweet spaghetti fruit salad with pineapple, apples, a tangy lemon custard dressing, and fluffy whipped topping. A retro potluck favorite that chills overnight for easy entertaining.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minYes, spaghetti in a fruit salad. Stay with me here because this Midwestern potluck classic is a genuine crowd-pleaser.
Broken spaghetti pieces soak in pineapple juice, then get folded together with diced tart apples, pineapple tidbits, and a silky homemade lemon custard dressing.
After a night in the fridge, the pasta softens into the dressing and everything melds into a creamy, tangy, slightly sweet salad.
Whipped topping gets folded in right before serving, and a scattering of walnuts and maraschino cherries gives it that vintage charm.
Kitchen Tips
- Make this a full day ahead. The overnight chill is essential for the flavors to blend and the pasta to absorb the dressing properly.
- Use tart apples like Granny Smith. They hold their crunch and their acidity balances the sweetness of the pineapple and whipped topping.
- Fold the whipped topping in gently at the very last minute. Stirring too early or too roughly will deflate it and make the salad dense.
Ingredients
Directions
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving, garnish.
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