Pistachio Salad Recipe

glass parfait dishes filled with pistachio salad, topped with chopped walnuts

Published by Kate

This easy salad takes just 10 minutes to make, and you can serve it right away—no need to wait for it to firm up!

5 from 5 votes

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Prep Time 10

Cook Time 0

Total Time 10

Course Side Dish

Cuisine American

Servings –8 servings

Calories 260 kcal

Ingredients

1 (20 oz) can pineapple chunks
1 cup chopped walnuts
1 cup miniature marshmallows
1 (3.4 oz) box Jell-o pistachio pudding
1 (8 oz) container whipped topping (like Cool-Whip)

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Instructions

Drain the pineapple chunks in a colander. Reserve juice for another use.
Put the whipped topping and pistachio pudding mix in a large bowl. Use a spatula to gently fold the pudding mix into the whipped topping.
Gently stir in the pineapple chunks, chopped walnuts, and miniature marshmallows.
Transfer to a serving bowl and serve immediately, or refrigerate until ready to serve.

Video

Notes

Do not substitute whipped cream for the whipped topping. It will not be able to hold all of the other ingredients without deflating.

You can use regular 10 regular marshmallows instead of mini marshmallows. Cut them into quarters with kitchen shears before adding to the salad.

You can use the reserved pineapple juice in a fruit salad or a smoothie. Or toss it with sliced apples to prevent them from turning brown.

Make it ahead: you can prepare the salad up to 24 hours in advance. Refrigerate until ready to serve.

Nutrition

Serving: 1/8 of the recipeCalories: 260kcalCarbohydrates: 21gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 54mgFiber: 2gSugar: 16g

Keyword jell-o salad, pistachio salad

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