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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime. Ingredients:
8 ounces uncooked orzo pasta |
3/4 cup white sugar |
2 eggs, beaten |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
2 (8 ounce) cans pineapple chunks, drained with juice reserved |
1 (11 ounce) can mandarin orange segments, drained |
1 cup shredded coconut (optional) |
4 cups frozen whipped topping, thawed |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
2. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
3. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
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