Description
My boss gave me this recipe and it is fantastic. Don’t be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic.
Ingredients
- 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
- ¾ cup white sugar
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 (16 ounce) container whipped topping (such as Cool Whip®)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 9 hrs
Servings: 24