Instructions:In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).