Rosa Marina Salad

Photo by Stephanie Knewasser

From the kitchen of Kay Putano

Cook as directed:

1 box Rosa Marina or Orzo Pasta

Rinse, rinse, rinse & rinse some more in cold water to remove all starch.

Drain & save juices from:

1 large can sliced pineapple

4 small cans mandarin oranges

Add to reserved pineapple & orange juices:

3/4 c sugar

2 eggs

1 Tbsp flour, heaping

1/2 tsp salt

Cook until thick.

Let cool.

Mix with Rosa Marina.

Refrigerate OVERNIGHT.

NEXT DAY:

Mix:

rosa marina mixture

12 oz container Cool Whip

drained & chopped fruit

Keep refrigerated until ready to serve.

NOTES

  • We usually have this at Easter.
  • Plan ahead, this is a 2 day recipe.
  • I went nuts trying to find a box of rosa marina. Orzo is the same thing. – Stephanie
  • This recipe makes a LOT. Half a batch would still make plenty.

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