For the birthday party last weekend, I made my first attempt at Rosa Marina, and was pleased. It’s basically little bits of pasta (I used orzo), minced pineapple and mandarin oranges, a custard and a bunch of Cool Whip, a little like ambrosia but no marshmallows. I thought it would be easier than it actually was. Turns out it’s one of those sit-over-night things. And you have to make the custard. But it all worked out. People ate it.
I combined aspects of two recipes that I found for it on Cooks.com.
Rosa Marina
1 pound box Rosa Marina (or orzo pasta), cooked and cooled under cold water
2 cups fresh pineapple chopped fine, mashed into a strainer to extract the juice
2 (11-ounce) cans mandarin oranges, drained, juice reserved, chopped
2 eggs
2 tablespoons flour
1/2 teaspoon salt
1 (12-ounce) tub Cool Whip
1. Refrigerate pasta overnight.
2. Mix juice with eggs, flour and salt and cook 15 minutes, or until thick. Refrigerate overnight.
3. Combine fruit and refrigerate overnight.
4. The next day, combine fruit, custard and pasta and fold in the Cool Whip. Serve cold.
I love Rosamarina Salad and I bet yours was especially good with fresh pineapple! I’ve just used the canned chunks and also didn’t cut up my oranges. That could simplify it a bit for you if you wanted. I think mine might be chunkier cause I use the marshmallows and maraschino cherries.
Please use Metric, it is easy to use
Rosa Marina
This is a Metric recipe – 1 cup = 250 mL
500 g box Rosa Marina (or orzo pasta), cooked and cooled under cold water
2 cups fresh pineapple chopped fine, mashed into a strainer to extract the juice
2 (345 g) cans mandarin oranges, drained, juice reserved, chopped
2 eggs
2 tablespoons flour
1/2 teaspoon salt
1 (375 g) tub Cool Whip