Recipe by Joy
"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."
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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
1 (16 ounce) container
whipped topping (such as Cool Whip®)
This is delicious! Been making this for many years. I got the same recipe from a neighbor. I will never change the ingredients. It's fine the way it is!
Very good,but...The amount the recipe makes is HUGE! If you want an amount for a one time dinner, try to scale it down. We had a ton leftover.
Perfect summer dish!
I liked this very much, but did cut it down to a smaller scale. After cooking orzo, I put cooked orzo in a bowl and added juice to orzo without heating and allowed the juice to absorb into orzo, stirring occasionally. Once juice was absorbed into orzo, I put the bowl of orzo into the refrigerator for about an hour. After given time to cool, I added fruit in recipe (1 can of pineapple tidbits, 1 can mandarin oranges, and maraschino cherries) to bowl I also added some coconut flakes and crushed pecans. Then I mixed in cool whip, until well blended. Ihe salad isn't thick but it's lightly sweet and very enjoyable.
Have been making this for years, it does make a large amount! I usually cut it in half for just family!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosa Marina Fruit Salad
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 47
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