Rosa Marina Fruit Salad

Ingredients

• Servings: 24
• 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®)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 9 hrs


• 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.