Creamy Tropical Orzo Pasta Salad: Step-by-Step Instructions
1. Prep and cool the pasta
Fill a large stockpot with water, add a light sprinkle of salt, and bring the water to a rolling boil over high heat. Add your pasta to the pot and cook 5 to 7 minutes, until it reaches the perfect al dente texture (still holding a slight firm bite in the center). Once cooked, drain all excess water from the pasta, transfer it to a large mixing bowl, and let it cool completely to room temperature before moving forward.
2. Make the creamy base and chill
In a medium saucepan, combine granulated sugar, whole eggs, all-purpose flour, a pinch of salt, and the reserved pineapple juice saved from your canned fruit. Whisk all ingredients together thoroughly until the mixture is completely smooth with no lumps remaining. Place the saucepan over medium heat, and cook the mixture while stirring constantly, until it thickens into a glossy, pudding-like consistency. Pour the warm creamy base over your cooled pasta, then toss until every piece of pasta is evenly coated. Cover the bowl tightly with a lid or plastic wrap, and refrigerate for at least 8 hours, or preferably overnight to let the flavors set.
3. Finish the salad before serving
Once the overnight chill is complete, pull the orzo base out of the fridge. Fold in your pineapple chunks and drained mandarin oranges, stirring gently to distribute the fruit evenly throughout the pasta. If you like extra tropical texture and sweetness, mix in shredded coconut to your taste at this stage. Last, add the frozen whipped topping, and stir gently until it is fully and evenly blended into the salad. Keep the finished dish chilled until you are ready to serve it.
