Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.
In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled.
Add remaining ingredients, stir lightly. Chill at least 1 hour before serving.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.3mg||0 %|
|Sodium 41.2mg||1 %|
|Potassium 288.9mg||8 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 41.6g|
|Protein 2.5g||4 %|
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Calories per serving: 185
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