Ingredients for Rosamarina Salad
- Orzo Pasta
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
- Crushed Pineapple
- Mandarin Oranges
- Maraschino Cherries
- 8 ounces whipped topping (refrigerated), thawed
- Walnuts
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How to Make Rosamarina Salad
- Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
- In a medium saucepan, combine the orange juice and pineapple juice.
- Whisk in the sugar, eggs, flour, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes). Remove from heat.
- Pour the warm custard over the cooked pasta and gently toss to coat. Let the pasta salad stand at room temperature for at least 30 minutes to allow the flavors to meld. You can also refrigerate it at this point for up to 2 hours.
- Once the pasta salad has cooled slightly (or after refrigeration), gently fold in the mandarin oranges, diced pineapple, chopped nuts, and thawed whipped topping.
- Garnish with maraschino cherries, if desired. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
117g
Fat
12g
Carbs
17g
