It doesn't get more Southern than frogeye salad, which can't help but make eaters reminisce on church potlucks or childhood dinners spent at grandparent's house.
How to Make It
Cook pasta according to package directions; drain and rinse. Transfer to a large bowl.
Drain crushed pineapple over a small bowl, using a spoon to press as much juice from pineapple as possible. Add water to juice as needed to equal 1 cup liquid. Measure 1 cup of the drained crushed pineapple into a bowl; set aside. (Discard remaining crushed pineapple, or reserve for another use.)
Whisk together egg, sugar, flour, salt, and pineapple juice-water mixture in a saucepan until smooth. Cook over medium-high, whisking constantly, until mixture thickens, 5 to 6 minutes. Remove from heat; stir in lemon juice. Let cool 15 minutes.
Add chopped fresh pineapple, marshmallows, flaked coconut, oranges, reserved crushed pineapple, and cooled pineapple juice mixture to pasta in bowl; stir gently to combine. Gently fold in whipped topping. Refrigerate, covered, until ready to serve, at least 1 hour or up to 1 day.