Rosa Marina Salad
If you grew up going to church potlucks, family reunions, or holiday gatherings in the Midwest, there’s a good chance this salad was on the table, and there’s an equally good chance it was one of the first things to disappear. Rosa Marina Salad gets its name from Rosa Marina pasta, a rice-shaped variety that’s nearly identical to orzo, and it has been a beloved staple of community cookbooks and potluck spreads for decades. It goes by plenty of names depending on where you grew up: Frog Eye Salad in Utah, Hawaiian Salad in some circles, but the salad itself is usually the same. It’s tender little pasta coated in a creamy, fruit-juice-based custard, folded together with pineapple, mandarin oranges, and whipped topping into something that is technically called a salad but really eats like a dream.
Ingredients
For the salad:
- 1 cup dry orzo (rosa marina) pasta
- 1 (20 oz) can pineapple tidbits, drained
- 1 (15 oz) can mandarin oranges, drained
- 1 cup nonfat Greek yogurt
- 1/2 cup light whipped topping
- 2 tablespoons sugar-free vanilla pudding mix
- 1 teaspoon vanilla extract
- 1–2 tablespoons zero-calorie sweetener (optional)
- 1/4 cup mini marshmallows (optional)
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water. Let cool completely.
- In a large bowl, mix Greek yogurt, light whipped topping, pudding mix, vanilla, and sweetener until smooth.
- Fold in cooled orzo, pineapple, and mandarin oranges.
- Refrigerate for at least 2 hours before serving for the best flavor.
- Stir gently before serving.
WW Points (approximate)
- 8 servings: about 3–4 Points per serving
- 12 servings: about 2–3 Points per serving
