I was getting read for abc27’s Good Day PA when I started thinking about how we use different pastas. I stopped in at my favorite restaurant, Thea, where the chef was making an orzo salad and a lemon orzo soup. Both so simple and so good. Our favorite use of orzo is way more decadent. My mom makes this recipe for Rosamarina. I think my Uncle Bob Casey originally introduced us to this big bowl of fluff, pasta and sweet fruit. It’s so simple! This is great for picnics, covered dish kinda gatherings and anytime you need a really, big bowl of dessert to feed a bunch of people.
Here’s the recipe:
1 16 ounce box orzo pasta
2 15 ounce cans mandarin oranges in fruit juice, drained, juice reserved
1 16 ounce can crushed pineapple, drained, juice reserved
1 16 ounce can pineapple chunks, drained, juice reserved
1 4 ounce jar maraschino cherries, drained
3/4 cup white sugar
3 Tablespoons flour
- 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.
- 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.
- Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend. Overnight is perfect. Fold whipped topping into orzo mixture before serving.