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Rosa Marina Fruit Salad Recipe

Recipe by: Joy

"My boss gave me this recipe and it is fantastic. Don't be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In9 h
  • 1Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
  • 2Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
  • 3Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.
Ingredients
  • 24 servings
  • 196 cals
  • 1 (16 ounce) package Rosa Marina (orzo) pasta
  • 2 (15 ounce) cans mandarin oranges, drained and juice reserved
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 (16 ounce) can crushed pineapple, drained and juice reserved
  • 1 (4 ounce) jar maraschino cherries, drained and halved
  • 3/4 cup white sugar
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 (16 ounce) container whipped topping (such as Cool Whip®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    196
    10%
  • Fat:
    5.2
    8%
  • Carbs:
    35
    11%
  • Protein:
    3.5
    7%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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