Christine'S Pasta Fruit Salad

1. 1

   Cook and drain the pasta according to package directions, rinse with cold water and drain well; set aside.

2. 2

   Drain the pineapple and oranges- save the juice! Also drain the cherries and save the juice, but separate from other juices.

3. 3

   Mix all the drained fruit in with your pasta. You may want to cut up your cherries (sometimes I do, sometimes I'm too lazy).

4. 4

   Take the orange and pineapple juice and put into a large saucepan. Use a hand blender to add the egg and mix well; then add your sugar. Bring to a boil, then add the cornstarch mixed with a bit of cold water. Boil all together for 1 minute. This must cool completely- then add 1/2 of the cherry juice and discard the rest.

5. 5

   Now add your cooled juice mixture to your pasta and fruit. Mix together well, then add cool whip.

6. 6

   Refrigerate at least 2 hours before serving.

7. 7

   If you cannot find acini de pepe pasta in your store, you can substitute with those little bitty stars pasta, or the pasta that looks like rice/melon seeds, but when I do the packages of those end up being more than 1 lb- it works out fine though, don't try to even it out to 1 lb, just use it as is.

* Per serving · 4 servings · Values may vary.