Rosemarino Salad

10 ingredients
6 steps

Ingredients

  • 1/2 lb. Rosemarino pasta
  • 1 Tbsp. flour
  • 3/4 c. sugar
  • 2 beaten eggs
  • 1/2 tsp. salt
  • 1 can pineapple tidbits
  • 1 can mandarin oranges
  • 1 jar maraschino cherries
  • 8 oz. Cool Whip
  • coconut

Directions

  1. 1
    Cook pasta, drain and let cool.
  2. 2
    Drain pineapple and oranges, saving juices.
  3. 3
    In saucepan, combine flour, sugar, eggs and salt with reserved juiced.
  4. 4
    Bring to boil and thicken.
  5. 5
    Pour over pasta and refrigerate overnight.
  6. 6
    Upon serving, fold in pineapple, oranges, drained cherries, coconut and Cool Whip.

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