Rosa Marina Pasta Salad
Indulge in the sweet, tropical flavors of Rosa Marina Pasta Salad, a delightful fusion of creamy textures and bright fruit notes that makes it perfect for gatherings and celebrations. Featuring tender Rosa Marina (orzo) pasta, juicy crushed pineapple, tangy mandarin oranges, and fluffy mini marshmallows, this unique pasta salad is brought together with a luscious homemade custard made from pineapple juice, eggs, and vanilla. Sweetened condensed milk and whipped topping lend an irresistibly smooth and velvety finish, while optional maraschino cherries and chopped nuts add vibrant color and satisfying crunch. This no-bake dessert pasta salad is easy to prepare, best served chilled, and destined to be the star of your next potluck, picnic, or holiday spread. Refreshing, creamy, and irresistibly sweet—this crowd-pleaser will keep everyone coming back for more!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 16 ounces Rosa Marina (orzo) pasta
- 20 ounces Canned crushed pineapple (juice reserved)
- 15 ounces Canned mandarin oranges (drained)
- 2 cups Mini marshmallows
- 14 ounces Sweetened condensed milk
- 2 large Eggs
- 0.75 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoons Vanilla extract
- 8 ounces Whipped topping (thawed)
- 0.5 cups Chopped maraschino cherries (optional)
- 0.5 cups Chopped nuts (optional, such as pecans or walnuts)
Instructions
Cook the Rosa Marina (orzo) pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a medium saucepan over medium heat, combine the reserved pineapple juice, granulated sugar, eggs, and all-purpose flour. Whisk continuously until the mixture thickens into a custard-like consistency. Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.
In a large mixing bowl, combine the cooked Rosa Marina pasta, crushed pineapple, mandarin oranges, and mini marshmallows.
Pour the cooled custard mixture over the pasta mixture. Add the sweetened condensed milk and fold until everything is well coated.
Gently fold in the whipped topping until the mixture is smooth and evenly combined.
If using, stir in the chopped maraschino cherries and nuts for extra flavor and texture.
Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or overnight, to allow the flavors to meld together.
Before serving, give the salad a gentle stir and garnish with additional cherries or nuts if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 62.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
