- 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®)
- Bring 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.
- Combine 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.
- Pour 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.
10/11/2019
recipepes.com
rosa marina fruit salad, recipe
PT15M
PT1H
5
455 calories
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