The first thing I will say is that the recipe calls for rosa marina pasta, but in the picture you will see orzo. Sometimes rosa marina is a bit tough to find in the store. They are these little pearls of pasta and I love them in this salad as well as shrimp salad. However, sometimes when I am at the store with two little giggly (and sometimes mischievous) girls, it’s just easier to grab the orzo if I see it first.
The girls are out of school today so I have them signed up to go to a class. My talented neighbor Karen does painting classes for kids in her home and they absolutely love it! It’s one thing I know I can sign them up for and they are always excited. I try to have them go as often as I can when they are tracked out and we have quite the collection of paintings right now. If you are local to Apex or even the Triangle its a great idea for a track out or a birthday party! Karen is great with the kids and its amazing what they end up creating. They each bring home a canvas painting after every class. We have given them to grandparents and some are showcased in the girls’ rooms. Take a look at Sociable Art Kids to see some of the masterpieces! You might even spot one of my little painters:-)
This salad is one of my mom’s recipes and although I don’t really remember her making it when we were little I always think of home when I make it. You need to start this a day ahead because the pasta and the fruity egg custard need to sit in the fridge overnight to set. I think that is what truly makes this salad special. Its not just combining some fruit and whipped cream and pasta…its the custard…definitely. This is one of Ella’s favorites (she wrote the yum yum yum in the picture.) I will warn you, this makes a huge batch so its great for a party or to give away to a friend. Enjoy!
Macaroni Fruit Salad
3/4 – 1c sugar
2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1 large can chunk pineapple (drain, save juice)
1 large can crushed pineapple (drain, save juice)
2 cans mandarin oranges (drained)
1 lb Rosa Marina macaroni (or orzo)
1 8 oz. container Cool Whip (I don’t usually use Cool Whip, but you can’t really substitute for this recipe.)
(opt.) maraschino cherries
Cook macaroni. Rinse and drain well. Please 2 beaten eggs, sugar, flour & salt in pan. Pour in juice from pineapple. Cook until until thick. Pour over mac and let stand in the fridge overnight. Next day, fold in fruit and cool whip. If you like, you can add chopped maraschino cherries.