Instructions: Serves: Many

Refrigerate drained fruit to cool it.

Cook Acini DiPepe pasta for 8 min. Drain; let cool Add juice to the sugar/flour mixture; add eggs & Dash of Salt. Bring to a boil to thicken; let cool Combine the thickened & cooled juice and pasta; let sit overnight. Mix fruit and pasta together Add 1/2 8-oz. Pkg. Cool Whip Free
Mix well - refrigerate for 4-5 hrs.

*Note: While my friend Bev called this "Rosa Marina Salad," it is made with Acini DiPepe 34 pasta, which looks more like tapioca when cooked.

NOTES : One of the recipes that is becoming a tradition for us at Thanksgiving is called Rosa Marina Salad. I dont know why its called that since the chief ingredient is Acini DiPepe pasta...maybe its just easier to say. In any case, the original recipe made a HUGE....I mean HUGE quantity of the stuff so I cut the recipe in half, made my egg substitute modification and added maraschino cherries (just because I like them). It still makes plenty of salad to serve as a side dish.

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