Rosa Marina Pasta Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 lb rosa marina pasta or 1 lb orzo pasta, cooked
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 (1 lb) cans unsweetened pineapple chunks
• 1 (11 ounce) can mandarin oranges
• 1 (1 lb) can fruit cocktail
• 1 jar maraschino cherry, halved
• 1 (8 ounce) carton cool whip

Recipe

• 1 put pasta in a large bowl.
• 2 beat eggs in small bowl.
• 3 drain the pineapple, saving juice.
• 4 refrigerate drained pineapple.
• 5 in a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
• 6 cook over low heat, stirring till thickened.
• 7 pour thickened juice mixture through a strainer over the cooked pasta.
• 8 mix well then and refrigerate overnight.
• 9 the next day, drain all of the fruits very well.
• 10 fold the fruits (including the chilled pineapple) and cool whip into the pasta.
• 11 mix well.
• 12 chill for at least an hour.