Simple Creamy Rosa Marina Salad Recipe with Fruit

This simple creamy rosa marina salad recipe with fruit is absolutely a favorite of ours. It is something that I remember from childhood at Easter time especially. Although it can be enjoyed at any time of the year. There are a few steps to making this recipe, but it is super simple to make. And this creamy fruit salad makes for a nice side dish or dessert.

A great thing about this recipe is that it can be changed up to include what your family likes. For example, this recipe includes what my family likes best. But you can switch out different types of fruit in it if you would prefer. You can also add shredded coconut to it if you want.  This rosa marina fruit salad has ten half cup servings in it. And if you would like to make a smaller or larger batch, the recipe is easily adjustable to do so.  

If you would like to see another fun side dish, please check out this hedgehog cheeseball recipe.

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• Frugal Tip
• Ingredients for this delicious Rosa Marina salad
• Items needed
• Directions
• Simple Creamy Rosa Marina Salad Recipe with Fruit

Ingredients for this delicious Rosa Marina salad

For this recipe you can choose fresh or canned fruit. I used jarred maraschino cherries and canned pineapple.

• Maraschino cherries
• Pineapple chunks
• Cool whip
• Orzo pasta
• Egg
• White sugar
• All-purpose flour
• Corn starch

Additional optional ingredients

Be sure to fill this recipe with the goodies your family enjoys.

• Mandarin oranges
• Apples
• Fruit cocktail
• Shredded coconut

Items needed

• Large bowl
• Spoon
• Saucepan
• Airtight container

Directions

• In a saucepan, cook orzo pasta. Cook pasta following directions on package and drain well and set aside to cool.
• Wisk together well the fruit juices from the maraschino cherries and pineapple, add the egg, sugar, flour and corn starch.
• Over medium heat, cook the mixture, stirring occasionally. Cook until thickens, about nine minutes. Then remove from heat.

• Add orzo mixture to sauce. This reminds me of rice pudding.
• Let cool for about thirty minutes and then refrigerate in an airtight container until the next day.
• The next day, stir the pasta mixture well. Then add in twelve-ounce jar maraschino cherries, 10 ounces of pineapple chunks and three-fourths container of cool whip. Mixing all of the ingredients together well. Making for an amazing rosa marina pasta salad. If you would like, you can add the entire container of cool whip.