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.

Rosa Marina Fruit Salad

(16 ounce) package Rosa Marina (orzo) pasta

mandarin

(16 pineapple

(16 ounce) can crushed pineapple,

maraschino

white sugar

eggs eggs

all-purpose flour

(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.


This is delicious! Been making this for many years. I got the same recipe from a neighbor. I will never change the ingredients. It's fine the way it is!

I liked this very much, but did cut it down to a smaller scale.  After cooking orzo, I put cooked orzo in a bowl and added juice to orzo without heating and allowed the juice to absorb into orzo, stirring occasionally.  Once juice was absorbed into orzo, I put the bowl of orzo into the refrigerator for about an hour.  After given time to cool, I added fruit in recipe (1 can of pineapple tidbits, 1 can mandarin oranges, and maraschino cherries) to bowl I also added some coconut flakes and crushed pecans.  Then I mixed in cool whip, until well blended.  Ihe salad isn't thick but it's lightly sweet and very enjoyable.

My brother LOVES this stuff. I made it more out of sentimentality than anything for Easter this year. It went over poorly with my husband's family. Texture was an issue. Flavor is sweet enough.

I use fruit cocktail instead of pineapple chunks and have used both a can of regular and large chunk fruit cocktail to change the textures a bit. I also add a large jar of maraschino cherries along with the called for can of crushed pineapple and large can or 2 smaller cans of mandarin oranges. Drain all juices into pan to thicken as listed then add most of a large tub of cool whip. It's what I had on hand and now the family and friends ask for it! Both the original recipe and my adapted are very good!

I cut the recipe in half because it makes so much so only used the can of crushed pineapple and not the chunks. I cooked the syrup but it didn't thicken even after cooling for 30 minutes so brought it back up to a slow boil mixed 2 teaspoons of cornstarch in a tablespoon of water added that brought it to boil and it thickened nicely. Definitely a keeper!

Very good but...The amount the recipe makes is HUGE! If you want an amount for a one time dinner try to scale it down. We had a ton leftover.

I like this recipe but do not like how the egg whites clump up in the sauce.

I love this fruit salad made just the way the recipe says. I think it would also make a very good dessert since it is sweet and light. More kinds of fruit could be added also but it is so good just the way it is.

rosa marina fruit salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 8 hours, 60 minutes

Servings: 24

Author : Joy

Ingredients

Instructions

Top Similar Recipes from Across the Web

Fruit Salad

Fruit Salad

Fruit Salad

Fruit Salad

Fruit Salad

Fruit Salad

Rosa Chicken Caprese Pasta

Gnocchi Alla Rosa Sauce

Chris Bianco's Pizza Rosa

Pizzeria Bianco's Rosa Pizza

Fruit Mix Salad

Rainbow Fruit Salad

Classic Fruit Salad

Summer Fruit Salad

Yellow Fruit Salad

Pistachio Fruit Salad

Pudding Fruit Salad

Christmas Fruit Salad