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This colorful pasta salad makes a tasty plant-packed 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.

Instructions

  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.

Recipe Notes:

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

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