Start by opening the can of crushed pineapple. Pour the contents into a fine mesh strainer to drain the excess juice. Let it sit for a few minutes to ensure most of the liquid is removed.
In a large mixing bowl, combine the drained pineapple with the instant pistachio pudding mix. Stir well to ensure even distribution.
Gently fold in the thawed whipped topping into the pineapple and pudding mixture. Be careful not to overmix.
Carefully fold in the miniature marshmallows, ensuring even distribution.
Transfer the salad to a serving dish, cover it with plastic wrap, and refrigerate for at least 2 hours before serving.
