Cranberry-Orange Orzo Salad Recipe

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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

Recipe Type: [url href=”http://bit.ly/2NAiDvW” target=”_blank”]Pasta Fits[/url]

Author: Colleen Shibley

Cook time: 20 mins

Total time: 20 mins

Serves: 4 servings

Ingredients

4 oz. orzo
1 navel orange (about 7 oz.)
2 tbsp. cranberry sauce
2 tbsp. olive oil
1 tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
Pinch chili flakes
4 cups/4 oz. baby arugula
1/4 cup/1 oz. chopped toasted walnuts
1/4 cup/1 oz. dried cranberries

Instructions

Cook pasta according to package directions. Drain and set aside.
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.
Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
Stir in arugula, orange segments, walnuts and dried cranberries.