1/2 pkg (8oz) Acine de Pepe, uncooked
1 (8 oz) vanilla yogurt
1 (12 oz) cool whip
1 (11 oz) can mandarin oranges undrained
1 (20 oz) can pineapple chunks (drained)
1 c mini marshmallows
1 c red seedless grapes cut in half
Cook Acine de Pepe according to directions for salad use, drain and cool. In a large bowl combine yogurt and whipped topping. Carefully add the next 5 ingredients and the cooked pasta. Blend to coat. Refriderate to chill. Gently stir before serving. Serves 10-12
Hint: Sometimes it needs a little more cool whip after it is chilled. It is easy to cook the pasta the night before you want it and let it cool in the frig overnight then you just have to add all the ingredients the next day and it makes it easy to put together. If I do this I add the yogurt to the pasta to keep it from all sticking together.