Pistachio salad combines crushed pineapple, fluffy marshmallows, and pistachios in a creamy base. This bright green dessert salad appears at potlucks and holiday tables across America.
My grandmother made this recipe every Thanksgiving, and the kids always finished it before the main course. The sweet, fruity flavor and smooth texture make it feel like dessert, but families serve it as a side dish. You can make this salad in just 10 minutes with no cooking required.
Reasons to Try Pistachio Salad
This salad requires zero cooking skills. You mix everything in one bowl and refrigerate it. Kids can help make it without any hot stoves or sharp knives involved.
The bright green color catches everyone’s eye on a buffet table. The color comes from pistachio pudding mix, which creates a fun, festive look for any celebration. People always ask what makes it so green.
The texture combines creamy, crunchy, and chewy elements in every bite. The pudding creates smoothness, the pistachios add crunch, and the marshmallows provide a soft, chewy contrast. Your mouth experiences something different with each spoonful.
This recipe feeds a crowd without breaking your budget. One bowl serves 10 to 12 people easily. The ingredients cost less than buying prepared desserts from a store.
The salad stays fresh in the refrigerator for several days. You can make it two days before your party, which frees up your time on the actual event day.
Ingredients Notes
Pistachio Pudding Mix: Use instant pudding mix, not the cook-and-serve kind. The instant version thickens without heat. One 3.4-ounce box creates the right consistency and provides that signature green color.
Crushed Pineapple: Buy pineapple packed in juice, not heavy syrup. The juice adds enough sweetness without making the salad too sugary. Don’t drain the pineapple—you need that juice to help the pudding set properly.
Whipped Topping: Use thawed whipped topping straight from the freezer section. Real whipped cream won’t hold up as well and makes the salad runny after a day. The frozen topping stays stable and keeps your salad fluffy.
Marshmallows: Mini marshmallows work better than large ones. They distribute evenly throughout the salad and create better texture. The small size means you get marshmallow in every bite.
Pistachios: Shelled, chopped pistachios add crunch and reinforce the pistachio flavor. You can buy them pre-chopped or chop them yourself. Raw or roasted both work fine.
Cottage Cheese: Small-curd cottage cheese blends better than large-curd. Some people skip this ingredient, but it adds protein and creates a richer texture. Low-fat cottage cheese works just as well as full-fat.
SaveHow to Make Pistachio Salad
Step 1: Take one 8-ounce container of whipped topping out of the freezer. Let it thaw at room temperature for about 2 hours before you start making the salad.
Step 2: Open one 20-ounce can of crushed pineapple. Don’t drain it. Pour the entire can with all its juice into a large mixing bowl.
Step 3: Sprinkle one 3.4-ounce box of instant pistachio pudding mix over the pineapple. Don’t add milk—the pineapple juice activates the pudding.
Step 4: Stir the pineapple and pudding together with a wooden spoon. Mix for about 1 minute until the pudding dissolves completely and the mixture turns bright green.
Step 5: Add the thawed whipped topping to the bowl. Fold it gently into the pineapple mixture. Use a rubber spatula and make sweeping motions from the bottom of the bowl to the top. Keep folding until you see no white streaks.
Step 6: Measure 2 cups of mini marshmallows and add them to the bowl. Stir them in gently so they distribute evenly throughout the salad.
Step 7: Add 1 cup of cottage cheese if you’re using it. Fold it in carefully so the curds don’t break up too much.
Step 8: Sprinkle ½ cup of chopped pistachios into the mixture. Save 2 tablespoons of pistachios for topping. Stir everything together one final time.
Step 9: Transfer the salad to a serving bowl. Sprinkle the reserved pistachios on top. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.
What You Must Know About Pistachio Salad
Don’t drain the pineapple. The juice makes the pudding set properly. Without that liquid, your salad will be too thick and pasty.
Use instant pudding mix only. Cook-and-serve pudding won’t work in this recipe because it needs heat to thicken. Check your box carefully before buying.
The whipped topping must be completely thawed. Frozen chunks won’t fold in smoothly and create lumps in your salad. Plan ahead and take it out of the freezer early.
This salad tastes better after it sits in the refrigerator overnight. The flavors blend together and the marshmallows soften slightly. Make it the day before your event for best results.
Helpful Tips
Chill your mixing bowl in the freezer for 15 minutes before making the salad. A cold bowl helps the pudding set faster and keeps the whipped topping from deflating.
Add mandarin orange segments for extra fruit flavor. Drain them well before folding them in. One 11-ounce can provides the right amount.
Use a clear glass bowl to show off the pretty green color. The layers of marshmallows and pistachios look beautiful through the glass.
Make individual servings in small clear cups for parties. Fill cups three-quarters full and top each one with a few pistachios and a marshmallow.
SaveVariations and Substitutions
Replace half the whipped topping with vanilla yogurt for a tangier flavor. Greek yogurt works well and adds protein. The salad will be slightly less sweet.
Use watergate salad mix instead of plain pistachio pudding. Watergate mix contains pudding plus other ingredients that create a richer flavor.
Add chopped pecans or walnuts along with the pistachios. The different nuts create more texture variety. Use ¼ cup of each nut type.
Try cherry or strawberry pudding mix for a different color and flavor. The recipe works exactly the same way but creates a pink or red salad instead of green.
Fold in shredded coconut for tropical flavor. Use ½ cup of sweetened coconut flakes. Toast the coconut first for deeper flavor.
Serving Suggestions for Pistachio Salad
Serve this salad in a decorative bowl as a side dish at holiday meals. It pairs well with turkey, chicken, and other main courses. Place it between the savory sides on your buffet table.
Scoop the salad into individual lettuce cups for a pretty presentation. The lettuce adds freshness and makes each serving look fancy.
Pipe the salad into cream puff shells for an elegant dessert. Buy pre-made shells from the bakery and fill them just before serving.
Top each serving with a maraschino cherry for extra color and sweetness. The red cherry looks beautiful against the green salad.
Serve the salad alongside fresh fruit for brunch. It complements strawberries, grapes, and melon perfectly.
SaveStorage
Store leftover pistachio salad in an airtight container in the refrigerator for up to 4 days. The salad stays creamy and fresh. Press plastic wrap directly onto the surface before sealing the container to prevent a skin from forming.
The marshmallows absorb liquid and become softer after a day or two. This changes the texture slightly but doesn’t ruin the salad. Some people prefer the softer marshmallows.
Don’t freeze pistachio salad. The whipped topping and cottage cheese separate when thawed and create a watery, grainy mess.
Stir the salad gently before serving if it has been sitting for more than a day. Some liquid might separate and settle at the bottom.
Frequently Asked Questions about Pistachio Salad
Can I make pistachio salad without cottage cheese?
Yes, you can skip the cottage cheese completely. The salad will be lighter and fluffier without it. Some recipes never include cottage cheese at all. You can add an extra cup of whipped topping if you want more volume.
Why is my pistachio salad runny?
You either drained the pineapple or didn’t let the pudding set long enough. The pudding needs the pineapple juice to thicken properly. Refrigerate the salad for at least 2 hours before serving so it can firm up.
Can I use fresh pineapple instead of canned?
No, fresh pineapple contains enzymes that prevent the pudding from setting. Stick with canned crushed pineapple for this recipe. The canning process destroys those enzymes and allows the pudding to thicken.
Is pistachio salad served cold or at room temperature?
Serve pistachio salad cold straight from the refrigerator. The whipped topping melts and the salad becomes soupy at room temperature. Take it out of the fridge just before serving time.
What can I use instead of mini marshmallows?
Cut regular marshmallows into small pieces with kitchen scissors. Spray the scissors with cooking spray so the marshmallows don’t stick. You can also use marshmallow bits, which are tiny dehydrated marshmallows sold in the baking aisle.
How far in advance can I make pistachio salad?
Make pistachio salad up to 2 days before serving. The flavors improve as the salad sits. Don’t add the topping pistachios until the day you serve it so they stay crunchy.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 2mg |
| Sodium | 210mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 22g |
| Protein | 3g |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 2% DV |
Based on a 2,000 calorie diet. Nutritional values are approximate and may vary based on specific ingredients used.
Pistachio Salad: A Creamy, Sweet Side Dish Classic
Ingredients Â
- 1 box 3.4 oz instant pistachio pudding mix
- 1 can 20 oz crushed pineapple with juice, undrained
- 1 container 8 oz whipped topping, thawed
- 2 cups mini marshmallows
- 1 cup small-curd cottage cheese optional
- ½ cup chopped pistachios plus 2 tablespoons for topping
InstructionsÂ
- Thaw whipped topping at room temperature for 2 hours
- Pour undrained crushed pineapple into a large mixing bowl
- Sprinkle pistachio pudding mix over pineapple and stir for 1 minute until dissolved
- Fold in thawed whipped topping until no white streaks remain
- Gently stir in mini marshmallows
- Add cottage cheese if using and fold in carefully
- Mix in ½ cup chopped pistachios, reserving 2 tablespoons for topping
- Transfer to serving bowl and sprinkle reserved pistachios on top
- Cover and refrigerate for at least 2 hours before serving