Rosa Marina Salad
A delicious, fluffy fruit salad made with orzo pasta, pineapples, mandarin oranges, and maraschino cherries.
Ingredients
- 1 16-ounce box orzo pasta
- 2 15-ounce cans mandarin oranges
- 1 20-ounce can pineapple chunks
- 1 20-ounce can crushed pineapple
- 1 8-ounce jar maraschino cherries stems removed
- 3/4 cup white sugar
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 16-ounce container whipped topping (ex. Cool Whip)
- 2 large eggs lightly beaten
Instructions
- Cook orzo pasta to al dente, according to package instructions. Drain pasta, rinse and allow it to cool.
- Drain the juices from the mandarin oranges, pineapple chunks, crushed pineapple and maraschino cherries into a large sauce pan (so you'll have mandarin orange juice, pineapple juice and maraschino cherry juice).
- Reserve the fruit in a separate mixing bowl, cover and refrigerate. Over low to medium heat, whisk in the eggs, sugar, flour and cornstarch to the juices in the sauce pan.
- Allow juice mixture to simmer for 5 to 7 minutes. It will thicken up during this time, stir occasionally.
- Once thickened, remove from heat and set aside to cool for about 20 minutes.
- Add orzo pasta to a large mixing bowl and pour thickened juices over top. Stir well to evenly coat pasta. Cover tightly and refrigerate overnight (or at least 8 hours).
- When ready to serve, remove pasta from refrigerator, uncover, and use a large spoon to fluff the pasta. Stir in the reserved pineapple, mandarin oranges, and maraschino cherries along with the whipped topping.
Calories: 46kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 21mgSodium: 390mgPotassium: 9mgFiber: 0.04gSugar: 0.1gVitamin A: 32IUVitamin C: 0.05mgCalcium: 3mgIron: 0.2mg
Did you make this? Let us know how it was! :)