Boil a large pot of slightly salted water. Cook pasta until al dente, about 8 to 10 minutes. Drain and set aside.
In a saucepan over medium heat, mix together 1 1/2 cups of reserved pineapple and orange liquids, sugar, beaten eggs, flour, and salt. Stir constantly until thickened. Add cooked pasta and chill in the refrigerator for 8 hours to overnight.
Place the chilled pasta mixture into a large serving bowl. Gently mix in the pineapple, oranges, whipped topping, and marshmallows. Finish by topping with cherries. Keep the salad chilled in the refrigerator until ready to serve.