Rosamarina-Fruit Salad

Rosamarina (orzo) pasta does double duty here. Cooked until just tender, it soaks up the sweetened whipped cream dressing and gives the salad a satisfying chew that cuts through all that juicy fruit.

The mix of halved grapes, mandarin oranges, and pineapple keeps things bright and tangy, while chopped pecans add a toasty crunch in every bite. A touch of fresh lemon zest ties it all together with a clean citrus finish.

That two-hour chill is where the magic happens. The rosamarina absorbs just enough cream to turn silky without going mushy, and the flavors meld into something way better than the sum of its parts.

Kitchen Tips

• Cook the rosamarina just shy of al dente. It softens further as it chills in the cream.
• Rinse the pasta under cold water immediately after draining to stop the cooking and keep the grains separate.
• Use cold cream and a chilled bowl when whipping. Warm cream won’t hold stiff peaks.
• Drain canned fruit thoroughly. Extra liquid will thin out the dressing overnight.

Variations

• Swap pecans for toasted almonds or macadamia nuts for a different crunch.
• Fold in mini marshmallows for a retro ambrosia-style twist.
• Use coconut cream instead of heavy whipping cream for a dairy-free version.