Simple Creamy Rosa Marina Salad Recipe with Fruit
Simple Creamy Rosa Marina Salad with fruit is a delight for Easter, or a spring and summer dish.
Equipment
- 1 Large bowl
- 1 spoon
- 1 saucepan
- 1 Airtight container
Ingredients
- 12 ounces maraschino cherries
- 10 ounces pineapple chunks
- ¾ container cool whip
- 6 ounces uncooked orzo pasta
- 1 egg
- ¼ cup white sugar
- ½ tablespoon All-purpose flour
- ½ tablespoon corn starch
Instructions
- 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.
Notes
This Rosa Marina Salad recipe is perfect for a side dish or even a dessert. Enjoy any time of year!