Alright, let’s talk about this Rosa Marina Salad. My way, you know? Not like those fancy folks with their cookbooks and whatnot.
First off, gotta get that pasta cooked. Don’t overthink it, just boil it ‘til it’s soft, you know, like how you like it. The package says stuff, but I always just poke it with a fork. If it’s soft, it’s done. We ain’t got time for al dente, whatever that means. This ain’t no city restaurant, this is my kitchen.
Now, the fruits. Pineapple and oranges, that’s what I use. You gotta drain ‘em, but don’t throw away that juice! That stuff is gold, I tell ya. Pour it in a little pot, we’re gonna make it sweet and gooey.
- Important: Don’t you be wastin’ nothin’. That juice is flavor, pure and simple.
- Another thing: Some folks like to add other fruits, like those little mandarin things. You do you, but I stick to what I know.
Okay, back to the juice. I throw in some sugar, not too much, not too little, you gotta taste it as you go. Then a bit of flour, to thicken it up. My grandma, she used cornstarch sometimes, said it made it shinier. You can use that too, if you want. A pinch of salt, gotta have that. And a squeeze of lemon juice, if you got it. Wakes everything up, you know?
Now, some folks put eggs in this. Beaten eggs. Makes it kinda creamy, I guess. But I ain’t always got eggs on hand, and it tastes just fine without ‘em. If you’re feeling fancy, go ahead, crack a couple in there. Cook it all up ‘til it’s thick, like gravy. Thick enough to stick to the back of a spoon, that’s how you know it’s ready.
Remember: You gotta keep stirrin’ that juice, or it’ll stick to the bottom and burn. Burnt sugar tastes awful, trust me, I know.
Once the pasta’s cooked and drained, and the juice is all thick and sweet, you mix it all together. Toss it good, so every piece of pasta is coated in that sugary goodness. Then you add the fruit. Be gentle, you don’t want to mush it all up. Just fold it in nice and easy.
And that’s it. Rosa Marina Salad. Simple, sweet, and good. My grandma used to make it, and her mama before her. It’s the kind of thing you make for a picnic, or a potluck, or just when you want somethin’ sweet and satisfyin’. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right?
Some people call it orzo salad, I think they’re the same thing. But this is how I make it. It fills you up and it’s got fruit, so it’s kinda healthy, right? At least that’s what I tell myself when I eat a big bowl. It’s good for get-togethers too, everybody always likes it. And if they don’t, well, more for me!
One last thing: You can make this ahead of time, but the pasta might soak up all the juice. If that happens, just add a little more juice, or even a splash of water. It’ll be just fine. This ain’t rocket science, people. It’s just food.
So there you have it. My Rosa Marina Salad. Go make some, and let me know what you think. Or don’t, it’s your salad after all.
Tags: [Rosa Marina Salad, Orzo Salad, Sweet Salad, Fruit Salad, Pasta Salad, Easy Salad, Grandma’s Recipe, Potluck Dish, Picnic Food, Simple Recipe]
