Cranberry Orange Orzo Salad

This colorful Thanksgiving pasta salad makes a tasty and healthy side dish for your holiday table. Sweet-and-tangy cranberry dressing perfectly complements the orange, creating a delicious compliment to your turkey or an alternative meal option for vegetarians.

Cranberry Orange Orzo Salad

Prep Time

20 minutes

Cook Time

20 minutes

Serves

4 people

A Pasta Fits original recipe from the National Pasta Association. 

This colorful Thanksgiving pasta salad makes a tasty and healthy side dish for your holiday table. Sweet-and-tangy cranberry dressing perfectly complements the orange, creating a delicious side for your turkey or an alternative meal option for vegetarians.

If you don’t have a navel orange, use 2 clementine or mandarin oranges. Substitute pecans, pumpkin seeds or almonds for walnuts.

Ingredients

  • 4 ounces orzo
  • 1 naval orange (about 7 ounces)
  • 2 tablespoons cranberry sauce
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch chili flakes
  • 4 cups (4 ounces) baby arugula
  • 1/4 cup (1 ounce) chopped toasted walnuts
  • 1/4 cup (1 ounce) dried cranberries

Preparation

  • 1 Cook pasta according to package directions. Drain and set aside.
  • 2 Meanwhile, trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside.
  • 3 Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
  • 4 Stir in arugula, orange segments, walnuts and dried cranberries.
NUTRITION:
  • Calories 277
  • Fat 12
  • Saturated Fat 1
  • Cholesterol 0
  • Sodium 166
  • Carbohydrates 39
  • Fiber 3
  • Sugar 13
  • Protein 5

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