Looking for a dish that wows your guests without stressing you out? This Pistachio Salad is the perfect festive treat for your next spring gathering.
It is bright, green, and wonderfully creamy. Your family will love the sweet pineapple and soft marshmallows. It is the ultimate crowd-pleaser for any St. Patrick’s Day celebration.
Why You’ll Love This Recipe
This recipe is a classic for a reason. It uses simple pantry staples that are very budget-friendly. You can whip it up in just fifteen minutes flat.
It is perfect for busy spring weeknights or holiday parties. The light green color looks beautiful on any table. Everyone will ask you for the recipe before the night ends.
Simple Method
Making this salad is as easy as stirring and folding. There is absolutely no cooking required for this dessert. You just need one large mixing bowl for the whole process.
Even if you are a beginner, you can do this. The steps are straightforward and very hard to mess up. It is a stress-free way to bring a smile to your family.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store. Most are likely in your pantry right now.
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup chopped walnuts
- 2 cups miniature marshmallows
- Maraschino cherries for garnish
Step-by-Step
- In a large mixing bowl, combine the instant pistachio pudding mix and the undrained crushed pineapple.
- Stir the mixture until the pudding powder is completely dissolved and well incorporated with the pineapple juice.
- Gently fold in the whipped topping until no white streaks remain and the mixture is a uniform light green color.
- Add the miniature marshmallows and chopped walnuts; fold gently to distribute evenly throughout the salad.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the marshmallows to soften.
- Transfer to a serving bowl and garnish with maraschino cherries if desired before serving.
Best Ways to Enjoy It
Serve this salad chilled in a pretty glass bowl. The vibrant green color really pops against a white dish. It pairs perfectly with a traditional corned beef dinner.
You can also serve it as a light dessert. Add a few extra cherries on top for a festive look. Set the table and enjoy this treat with your loved ones.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This salad stays fresh and delicious for up to three days. Give it a quick stir before serving it again.
I do not recommend freezing this particular dish. The texture of the whipped topping will change too much. It is best enjoyed fresh and creamy from the refrigerator.
Recipe Tips
- Do not drain the pineapple juice from the can.
- Use a rubber spatula to fold the whipped topping gently.
- Make sure the whipped topping is completely thawed before starting.
- Chill for at least one hour for the best texture.
- Double the batch for a large holiday potluck.
- Add the nuts just before serving to keep them crunchy.
- Swap walnuts for pecans if you prefer a different flavor.
Ways to Switch It Up
- Add half a cup of shredded coconut for extra texture.
- Use dairy-free whipped topping for a lighter option.
- In summer, swap the walnuts for fresh sliced strawberries.
- Try using almond extract for a deeper nutty flavor.
Common Questions
Can I make this ahead of time?
Yes, you can make this the night before. Chilling it longer actually helps the flavors develop better. Just keep it covered tightly in the fridge.
Can I use fresh pineapple instead?
It is best to use canned crushed pineapple for this recipe. The juice in the can is needed to dissolve the pudding mix. Fresh pineapple may not provide enough liquid.
Will picky eaters like this?
Kids usually love this because it is sweet and fluffy. The green color makes it fun for holidays. You can leave the nuts out if they prefer a smoother texture.
I hope this festive salad brings a little extra luck to your table. It is such a joy to share these simple traditions with you. Happy cooking!
— Lidia
St. Patrick’s Day Pistachio Salad
Ingredients
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup chopped walnuts
- 2 cups miniature marshmallows
- Maraschino cherries for garnish
Instructions
- In a large mixing bowl, combine the instant pistachio pudding mix and the undrained crushed pineapple.
- Stir the mixture until the pudding powder is completely dissolved and well incorporated with the pineapple juice.
- Gently fold in the whipped topping until no white streaks remain and the mixture is a uniform light green color.
- Add the miniature marshmallows and chopped walnuts; fold gently to distribute evenly throughout the salad.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the marshmallows to soften.
- Transfer to a serving bowl and garnish with maraschino cherries if desired before serving.
