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Rosa Marina Fruit Salad
Prep
15 mins
Cook
15 mins
Servings
24
Difficulty
Easy
Here's a dessert salad that I absolutely love making for potlucks and family gatherings. Rosa Marina Fruit Salad combines tender orzo pasta with bright canned fruits, creamy whipped topping, and a silky custard sauce that brings everything together. The best part is how quick and easy it comes together in just 30 minutes total, making it perfect for busy weeknights or last minute entertaining. Mandarin oranges provide a wonderful burst of vitamin C while keeping costs low since you're using pantry staples. This dish has become my go to recipe because everyone enjoys it, and honestly, it practically makes itself.
Ella x
Ingredients
- 11 (16 ounce) package rosa marina (orzo) pasta
- 22 (15 ounce) cans mandarin oranges, drained and juice reserved
- 11 (16 ounce) can pineapple chunks, drained with juice reserved
- 11 (16 ounce) can crushed pineapple, drained and juice reserved
- 11 (4 ounce) jar maraschino cherries, drained and halved
- ¾ cup white sugar¾ cup white sugar
- 22 large eggs
- 33 tablespoons all-purpose flour
- 11 (16 ounce) container whipped topping (such as cool whip®)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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