Introduction: Can a Salad Be Sweet, Creamy, and Festive?
Ever craved a dessert that’s light, fruity, and bursting with holiday cheer? Holiday Ambrosia Salad is a retro Southern classic, blending creamy orzo pasta, tropical fruits, and a fluffy whipped topping with a touch of coconut. Perfect for holiday gatherings, potlucks, or a refreshing treat, this salad is as nostalgic as it is delicious. Ready to whip up a bowl of festive sweetness? Let’s dive into this vibrant recipe!
Overview: Why Holiday Ambrosia Salad is a Festive Favorite
Holiday Ambrosia Salad is a beloved dessert salad known for its creamy texture, tropical flavors, and colorful presentation. It’s a no-bake dish that’s easy to prepare and perfect for sharing. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 5-7 minutes to cook pasta, plus chilling time (at least 8 hours or overnight).
- Difficulty Level: Easy—requires simple cooking and mixing, ideal for beginners.
- Why It’s Special: The combination of creamy orzo, juicy pineapple, tangy mandarin oranges, and fluffy whipped topping creates a delightful mix of textures and flavors. This recipe yields 16 servings, perfect for large gatherings or parties.
Ideal for Christmas, Thanksgiving, or any festive occasion, Holiday Ambrosia Salad is a crowd-pleasing dessert that brings a taste of tradition to the table.
Essential Ingredients
Holiday Ambrosia Salad uses pantry staples and tropical fruits to create its signature creamy, fruity texture. Here’s what you’ll need for 16 servings:
- 8 ounces uncooked orzo pasta: Provides a soft, chewy base for the salad.
- ¾ cup white sugar: Sweetens the creamy custard dressing.
- 2 eggs, beaten: Help thicken the dressing for a rich texture.
- 2 tablespoons all-purpose flour: Thickens the custard base.
- ½ teaspoon salt: Balances the sweetness.
- 2 (8-ounce) cans pineapple chunks, drained with juice reserved: Add juicy, tropical flavor.
- 1 (11-ounce) can mandarin orange segments, drained: Contribute tangy, citrusy notes.
- 1 cup shredded coconut: Adds texture and a tropical touch (optional).
- 4 cups frozen whipped topping, thawed: Creates a light, creamy finish.
Why These Ingredients Matter
- Orzo Pasta: Acts as a unique, chewy base that absorbs the creamy dressing.
- Pineapple and Mandarin Oranges: Provide juicy, tropical sweetness and vibrant color.
- Custard Dressing: Combines eggs, sugar, and flour for a rich, creamy coating that ties the salad together.
- Whipped Topping: Adds fluffiness and lightness to the dessert.
Substitutions and Variations
- Orzo Pasta: Replace with small pasta like ditalini or pearl couscous for a similar texture.
- Sugar: Use coconut sugar or reduce to ½ cup for a less sweet salad.
- Eggs: For an egg-free version, use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken the dressing.
- Coconut: Omit for a simpler flavor, or use toasted coconut for extra crunch.
- Vegan Option: Use plant-based milk for the custard, vegan whipped topping, and a cornstarch slurry instead of eggs; ensure sugar is vegan-friendly.
- Gluten-Free: Use gluten-free orzo or rice for a gluten-free version.
- Add-Ins: Mix in ½ cup mini marshmallows, chopped pecans, or maraschino cherries for extra texture and flavor.
Step-by-Step Instructions
Making Holiday Ambrosia Salad is a simple process that yields a creamy, fruity dessert. Let’s get started!
Step 1: Gather and Prep
- Gather 8 ounces uncooked orzo pasta, ¾ cup white sugar, 2 eggs (beaten), 2 tablespoons all-purpose flour, ½ teaspoon salt, 2 (8-ounce) cans pineapple chunks (drained with juice reserved), 1 (11-ounce) can mandarin orange segments (drained), 1 cup shredded coconut (optional), and 4 cups thawed frozen whipped topping.
- Bring a large pot of lightly salted water to a boil.
Tip: Drain the pineapple and oranges well to prevent a watery salad.
Step 2: Cook the Orzo
- Add 8 ounces orzo pasta to the boiling water and cook until al dente, about 5-7 minutes.
- Drain the pasta, transfer to a large bowl, and let cool to room temperature, about 20-30 minutes.
Tip: Rinse the orzo briefly with cold water to stop cooking and speed up cooling, but don’t let it get soggy.
Step 3: Make the Custard Dressing
- In a saucepan, whisk together ¾ cup white sugar, 2 beaten eggs, 2 tablespoons all-purpose flour, ½ teaspoon salt, and the reserved pineapple juice (about 1 cup) until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.
- Remove from heat and let cool slightly.
Tip: Stir constantly to prevent the eggs from scrambling; the custard should coat the back of a spoon.
Step 4: Combine Pasta and Dressing
- Pour the warm custard dressing over the cooled orzo in the large bowl.
- Toss to coat the pasta evenly.
- Cover and refrigerate the mixture overnight, or at least 8 hours, to let the flavors meld.
Tip: Stir gently to ensure all pasta is coated without breaking it.
Step 5: Assemble the Salad
- Stir 2 (8-ounce) cans drained pineapple chunks and 1 (11-ounce) can drained mandarin orange segments into the chilled pasta mixture.
- Add 1 cup shredded coconut, if using, and mix well.
- Fold in 4 cups thawed frozen whipped topping until evenly blended.
Tip: Fold the whipped topping gently to maintain its fluffy texture.
Step 6: Serve
- Chill the salad until ready to serve, at least 30 minutes.
- Serve cold in a large bowl or individual portions.
Tip: Garnish with extra coconut, orange slices, or cherries for a festive presentation.
Assembly: Building the Perfect Holiday Ambrosia Salad
Assembling Holiday Ambrosia Salad is all about creating a creamy, fruity dessert with vibrant flavors. Here’s how to make it shine:
- Orzo Base: Cook al dente and cool completely to absorb the custard dressing.
- Fruits and Coconut: Add for color, texture, and tropical flavor, ensuring they’re well-drained.
- Whipped Topping: Fold in gently for a light, airy finish.
- Presentation: Serve in a clear glass bowl to showcase the colorful ingredients.
Presentation Tips
- Garnish with a sprinkle of shredded coconut, a few mandarin orange segments, or maraschino cherries for a festive look.
- Serve in individual dessert cups for a polished, party-ready presentation.
- Chill in a decorative trifle bowl to highlight the creamy, fruity layers.
Storage and Make-Ahead Tips
Holiday Ambrosia Salad is perfect for making ahead and stores well for enjoying over a few days.
- Storage:
- Store covered in the refrigerator for up to 3 days; the whipped topping may soften over time.
- Freezing is not recommended, as the texture of the whipped topping and fruits will degrade.
- Make-Ahead:
- Prepare the orzo and custard dressing up to a day ahead and refrigerate overnight as directed.
- Add fruits, coconut, and whipped topping a few hours before serving to maintain freshness.
- Assemble the full salad a day in advance for best flavor melding.
Tip: Stir gently before serving if stored, as the dressing may settle.
Recipe Variations
Holiday Ambrosia Salad is versatile and easy to customize. Here are some fun twists:
- Tropical Ambrosia Salad: Add ½ cup diced mango or kiwi for extra tropical flair.
- Nutty Ambrosia Salad: Mix in ½ cup chopped pecans or almonds for crunch.
- Berry Ambrosia Salad: Replace pineapple with mixed berries and use berry-flavored yogurt instead of whipped topping.
- Gluten-Free: Use gluten-free orzo or rice for a gluten-free version.
- Mini Ambrosia Cups: Portion into small cups for individual servings, perfect for parties.
Conclusion: Savor the Festive Sweetness!
Holiday Ambrosia Salad is the dessert that brings creamy, fruity joy to every bite. With its tender orzo, tropical pineapple and mandarin oranges, and fluffy whipped topping, it’s a perfect treat for holiday gatherings, potlucks, or a refreshing indulgence. Easy to make with a vibrant payoff, this salad is sure to become a festive favorite. So, grab your mixing bowl, whip up this retro classic, and enjoy a bowl of holiday cheer. We’d love to hear how your salad turns out—share your creations in the comments or on social media!
Print
Holiday Ambrosia Salad
Description
Ever craved a dessert that’s light, fruity, and bursting with holiday cheer? Holiday Ambrosia Salad is a retro Southern classic, blending creamy orzo pasta, tropical fruits, and a fluffy whipped topping with a touch of coconut
Ingredients
Holiday Ambrosia Salad uses pantry staples and tropical fruits to create its signature creamy, fruity texture. Here’s what you’ll need for 16 servings:
- 8 ounces uncooked orzo pasta: Provides a soft, chewy base for the salad.
- ¾ cup white sugar: Sweetens the creamy custard dressing.
- 2 eggs, beaten: Help thicken the dressing for a rich texture.
- 2 tablespoons all-purpose flour: Thickens the custard base.
- ½ teaspoon salt: Balances the sweetness.
- 2 (8-ounce) cans pineapple chunks, drained with juice reserved: Add juicy, tropical flavor.
- 1 (11-ounce) can mandarin orange segments, drained: Contribute tangy, citrusy notes.
- 1 cup shredded coconut: Adds texture and a tropical touch (optional).
- 4 cups frozen whipped topping, thawed: Creates a light, creamy finish.
Why These Ingredients Matter
- Orzo Pasta: Acts as a unique, chewy base that absorbs the creamy dressing.
- Pineapple and Mandarin Oranges: Provide juicy, tropical sweetness and vibrant color.
- Custard Dressing: Combines eggs, sugar, and flour for a rich, creamy coating that ties the salad together.
- Whipped Topping: Adds fluffiness and lightness to the dessert.
Substitutions and Variations
- Orzo Pasta: Replace with small pasta like ditalini or pearl couscous for a similar texture.
- Sugar: Use coconut sugar or reduce to ½ cup for a less sweet salad.
- Eggs: For an egg-free version, use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken the dressing.
- Coconut: Omit for a simpler flavor, or use toasted coconut for extra crunch.
- Vegan Option: Use plant-based milk for the custard, vegan whipped topping, and a cornstarch slurry instead of eggs; ensure sugar is vegan-friendly.
- Gluten-Free: Use gluten-free orzo or rice for a gluten-free version.
- Add-Ins: Mix in ½ cup mini marshmallows, chopped pecans, or maraschino cherries for extra texture and flavor.
Instructions
Step 1: Gather and Prep
- Gather 8 ounces uncooked orzo pasta, ¾ cup white sugar, 2 eggs (beaten), 2 tablespoons all-purpose flour, ½ teaspoon salt, 2 (8-ounce) cans pineapple chunks (drained with juice reserved), 1 (11-ounce) can mandarin orange segments (drained), 1 cup shredded coconut (optional), and 4 cups thawed frozen whipped topping.
- Bring a large pot of lightly salted water to a boil.
Tip: Drain the pineapple and oranges well to prevent a watery salad.
Step 2: Cook the Orzo
- Add 8 ounces orzo pasta to the boiling water and cook until al dente, about 5-7 minutes.
- Drain the pasta, transfer to a large bowl, and let cool to room temperature, about 20-30 minutes.
Tip: Rinse the orzo briefly with cold water to stop cooking and speed up cooling, but don’t let it get soggy.
Step 3: Make the Custard Dressing
- In a saucepan, whisk together ¾ cup white sugar, 2 beaten eggs, 2 tablespoons all-purpose flour, ½ teaspoon salt, and the reserved pineapple juice (about 1 cup) until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.
- Remove from heat and let cool slightly.
Tip: Stir constantly to prevent the eggs from scrambling; the custard should coat the back of a spoon.
Step 4: Combine Pasta and Dressing
- Pour the warm custard dressing over the cooled orzo in the large bowl.
- Toss to coat the pasta evenly.
- Cover and refrigerate the mixture overnight, or at least 8 hours, to let the flavors meld.
Tip: Stir gently to ensure all pasta is coated without breaking it.
Step 5: Assemble the Salad
- Stir 2 (8-ounce) cans drained pineapple chunks and 1 (11-ounce) can drained mandarin orange segments into the chilled pasta mixture.
- Add 1 cup shredded coconut, if using, and mix well.
- Fold in 4 cups thawed frozen whipped topping until evenly blended.
Tip: Fold the whipped topping gently to maintain its fluffy texture.
Step 6: Serve
- Chill the salad until ready to serve, at least 30 minutes.
- Serve cold in a large bowl or individual portions.
Tip: Garnish with extra coconut, orange slices, or cherries for a festive presentation.
FAQs
1. Why is my salad watery?
Watery salad may result from under-drained fruits or insufficient chilling. Drain pineapple and oranges thoroughly and chill overnight.
2. Can I use fresh pineapple?
Yes, use 2 cups diced fresh pineapple, but you’ll need 1 cup pineapple juice (or water) for the custard.
3. Is this salad gluten-free?
Not as written, but use gluten-free orzo or rice for a gluten-free version.
4. Why didn’t my custard thicken?
The custard may not thicken if undercooked or not stirred constantly. Cook until it coats the back of a spoon.
5. Can I make this ahead?
Yes! Prepare the orzo and custard a day ahead, assembling with fruits and whipped topping before serving.
6. Can I use homemade whipped cream?
Yes, whip 2 cups heavy cream with ¼ cup sugar to replace the whipped topping for a fresher flavor.
7. What are the health benefits of this salad?
Pineapple and oranges provide vitamin C, but this is an indulgent treat due to sugar and whipped topping—enjoy in moderation.