Acini Salad

Acini Salad

1 package Acini pasta, cooked al dente
1 cup sugar
2 tablespoon flour
½ teaspoon salt
1 ¾ cup pineapple juice (usually have enough from the cans of pineapple chunks)
1 tablespoon lemon juice
2 cans mandarin oranges
2 cans pineapple chunks or tidbits
9 oz. Cool Whip

Cook acini and drain pasta. In a saucepan whisk together sugar, flour, and salt to avoid lumps. Add pineapple juice.  Cook until thick then remove from heat and add lemon juice. Set aside to cool. Pour sauce over cooked acini and place in refrigerator overnight. Add fruit and cool whip.