Spaghetti Fruit Salad Recipe (Pineapple & Apple)
This spaghetti fruit salad recipe combines chilled cooked spaghetti with pineapple, tart apples, walnuts, and cherries, then ties everything together with a gently cooked lemon-egg dressing. The ingredients are simple and the how to make steps stay quick—let it chill so the salad sets up nicely.
Ingredients
1. For the dressing
2. For the salad
Step-by-Step Method
Cook and cool the spaghetti
Boil the spaghetti in salted water until tender. Drain, rinse under cold water, and let it drain well so the salad doesn’t get watery.
Make the lemon-egg dressing
In a small saucepan, whisk together the confectioners' sugar, eggs, lemon juice, and salt. Cook over low to medium heat, stirring constantly, just until it thickens—don’t let it boil. Set aside to cool to lukewarm.
Prep the mix-ins
Dice the apples. Drain the pineapple and cherries. Roughly chop the walnuts so you still get some texture.
Combine the salad
In a large bowl, mix the cooled spaghetti with pineapple, apples, walnuts, and cherries. Pour in the dressing and toss gently until everything is evenly coated.
Chill and serve
Cover and refrigerate for at least 1 hour. Give it a quick toss before serving; if it feels too thick, loosen with a splash of lemon juice.