Classic Ambrosia Salad Recipe for the Holidays

Ingredients

• 8 ounces uncooked orzo pasta
• 0.75 cup white sugar
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• 0.5 teaspoon salt
• 2 (8 ounce) cans pineapple chunks, drained with juice reserved
• 1 (11 ounce) can mandarin orange segments, drained
• 1 cup shredded coconut
• 4 cups frozen whipped topping, thawed

Instructions

1. Bring a large pot of lightly salted water to a boil for the orzo pasta. Add pasta and cook until al dente, about 5 to 7 minutes. Drain the cooked pasta, transfer it to a large bowl, and let it cool completely.
2. In a saucepan, whisk together the sugar, eggs, flour, salt, and reserved pineapple juice until the mixture is smooth. Cook and stir over medium heat until the mixture thickens into a creamy dressing. Pour this dressing over the cooled pasta, and toss to coat evenly. Cover the bowl and refrigerate overnight, or for at least 8 hours, to allow the flavors to meld.
3. Gently stir the pineapple chunks and mandarin oranges into the chilled orzo mixture. If desired, mix in shredded coconut for added flavor and texture. Fold in the frozen whipped topping until it is evenly blended throughout the salad. Chill the ambrosia salad until ready to serve.

Nutrition

• Calories: 205 kcal
• Fat Content: 7 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 101 mg
• Protein Content: 3 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g