Recipe Rosa Marina Fruit Salad
Rosa Marina Fruit Salad
Ingredients
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, ¾ cup white sugar, 2 large eggs, 3 tablespoons all-purpose flour, 1 (16 ounce) container whipped topping (such as Cool Whip®)
Instructions
Boil a large pot of salted water and cook orzo for 11 minutes until al dente. Drain the pasta and transfer it to a large bowl, then stir in mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries. In a saucepan over low heat, whisk together the fruit juices, sugar, eggs, and flour until thickened, about 5 to 7 minutes. Let the sauce cool for 30 minutes before tossing it with the orzo mixture. Refrigerate for at least 8 hours or overnight to let the flavors blend, then fold in whipped topping just before serving.
Nutrition
Total Fat 5g 7%, Saturated Fat 4g 22%, Cholesterol 16mg 5%, Sodium 20mg 1%, Total Carbohydrate 35g 13%, Dietary Fiber 1g 5%, Total Sugars 19g, Protein 4g, Vitamin C 16mg 78%, Calcium 16mg 1%, Iron 1mg 5%, Potassium 132mg 3%
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Recipe Rosa Marina Fruit Salad.