Brighten up your holiday table with this colorful Orzo, Orange & Cranberry Salad!
Looking for a plant-packed side that’s as vibrant as your holiday spread? This sweet-and-tangy pasta salad is bursting with seasonal flavors of zesty orange, tart cranberries, and crunchy toasted walnuts, all tossed with peppery arugula and tender orzo. It’s the perfect companion to your turkey, roasted veggies, or any main dish you’re serving, and it even doubles as a light, full meal on its own. Easy, festive, and utterly delicious, your friends and family will be coming back for seconds!
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)
- ½ tsp. salt
- ¼ tsp. pepper
- Pinch chili flakes
- 4 cups/4 oz. baby arugula
- ¼ cup/1 oz. chopped toasted walnuts
- ¼ 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.
Recipe Notes
- If you don’t have a navel orange, use 2 clementine or mandarin oranges.
- Substitute pecans, pumpkin seeds or almonds for walnuts.
Recipe courtesy of the National Pasta Association and Have A Plant.
