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
- Rosa Marina (orzo) pasta: 1 pack (16 ounce pack)
- mandarin oranges, drained and juice reserved: 2 cans (15 ounce cans)
- pineapple chunks: 1 can (16 ounce can, drained with juice reserved)
- pineapple, drained and juice reserved: 1 can (16 ounce can, crushed)
- maraschino cherries, drained and: 1 jar (4 ounce jar, halved)
- white sugar: 0.75 cup
- eggs: 2 piece
- all-purpose flour: 3 Tbsp
- whipped topping (such as Cool Whip®): 1 container (16 ounce container)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
