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.
- 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
- 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.
- Calories 277
- Fat 12
- Saturated Fat 1
- Cholesterol 0
- Sodium 166
- Carbohydrates 39
- Fiber 3
- Sugar 13
- Protein 5