Name: Rosa Marina Fruit Salad
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Rosa Marina (orzo) pasta - 1 (16 ounce) package; Mandarin oranges, drained and juice reserved - 2 (15 ounce) cans; Pineapple chunks, drained with juice reserved - 1 (16 ounce) can; Crushed pineapple, drained and juice reserved - 1 (16 ounce) can; Maraschino cherries, drained and halved - 1 (4 ounce) jar; White sugar - ¾ cup; Large eggs - 2; All-purpose flour - 3 tablespoons; Whipped topping (such as Cool Whip®) - 1 (16 ounce) container

Ingredients for - Rosa Marina Fruit Salad

1. Rosa Marina (orzo) pasta 1 (16 ounce) package

2. Mandarin oranges, drained and juice reserved 2 (15 ounce) cans

3. Pineapple chunks, drained with juice reserved 1 (16 ounce) can

4. Crushed pineapple, drained and juice reserved 1 (16 ounce) can

5. Maraschino cherries, drained and halved 1 (4 ounce) jar

6. White sugar ¾ cup

7. Large eggs 2

8. All-purpose flour 3 tablespoons

9. Whipped topping (such as Cool Whip®) 1 (16 ounce) container

How to cook deliciously - Rosa Marina Fruit Salad

1 . Stage

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 . Stage

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 . Stage

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.