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

Scale

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.

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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.