Holiday Ambrosia Salad
A delightful and refreshing creamy and fruity salad that combines tender orzo pasta with vibrant fruits, perfect for festive gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the salad
- 8 ounces uncooked orzo pasta
- 0.75 cup white sugar
- 2 eggs beaten
- 2 tablespoons all-purpose flour
- 0.5 teaspoon salt
- 2 cans pineapple chunks, drained with juice reserved Approximately 8-ounce cans
- 1 can mandarin orange segments, drained Approximately 11-ounce can
- 1 cup shredded coconut
- 4 cups frozen whipped topping, thawed
Instructions
Preparation
- Bring a large pot of lightly salted water to a boil.
- Add the orzo pasta and cook until it's al dente, about 5 to 7 minutes.
- Drain the pasta and transfer it to a large bowl to cool completely.
Cooking
- In a saucepan, whisk together the sugar, beaten eggs, flour, salt, and reserved pineapple juice until smooth.
- Cook this mixture over medium heat, stirring continually, until it thickens, about 5-10 minutes.
- Pour the thickened mixture over the cooled pasta and toss to coat evenly.
Chilling
- Cover the bowl with plastic wrap and refrigerate overnight or at least for 8 hours.
- After chilling, stir in the pineapple chunks and mandarin orange segments into the orzo mixture.
- If desired, mix in the shredded coconut.
- Fold in the thawed whipped topping until everything is well blended.
- Chill the salad again until you’re ready to serve.
Serving
- Spoon generous portions into individual bowls or onto a large serving platter.
- Garnish with extra shredded coconut or a sprinkle of chopped fruit if desired.
Notes
For added crunch, toss in some chopped nuts like pecans or walnuts. Feel free to substitute other fruits based on preference, like grapes or diced apples. Prepare the orzo pasta a day in advance for quicker assembly.