Rosa Marina Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 lb rosa marina pasta or 1 lb orzo pasta, cooked
- 3⁄4 cup sugar
- 2 eggs
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 2 (1 lb) cans unsweetened pineapple chunks
- 1 (11 ounce) can mandarin oranges
- 1 (1 lb) can fruit cocktail
- 1 jar maraschino cherry, halved
- 1 (8 ounce) carton Cool Whip
directions
- Put pasta in a large bowl.
- Beat eggs in small bowl.
- Drain the pineapple, saving juice.
- Refrigerate drained pineapple.
- In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
- Cook over low heat, stirring till thickened.
- Pour thickened juice mixture through a strainer over the cooked pasta.
- Mix well then and refrigerate overnight.
- The next day, drain all of the fruits very well.
- Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
- Mix well.
- Chill for at least an hour.
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Reviews
-
Had this recipe years ago (or something very similar) and was very pleased to find it again. Had a light dinner last night of sandwiches and served this along side. Only change I made was to use half Splenda and half sugar due to dietary restrictions. This is soooo good! Thanks, MG - love your icon!
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