When al dente, drain, then hold under running cold water for about 10 seconds to stop the cooking process.
Rosa Marina Fruit Salad
This neat noodle can be used interchangeably wherever you would use pasta or rice, in meat dishes and plant based.
Recipe Summary Rosa Marina Fruit Salad
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.Ingredients | Orzo Pasta Salad Recipes
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®)
Directions
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.
Info | Orzo Pasta Salad Recipes
prep:
15 mins
cook:
15 mins
additional:
8 hrs 30 mins
total:
9 hrs
Servings:
24
Yield:
24 servings
TAG : Rosa Marina Fruit Salad
Salad, Pasta Salad Recipes, Fruit Pasta Salad Recipes,
