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Cranberry Arugula Pasta Salad

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Ingredients

  • 2 cups whole frozen cranberries (or fresh when in season Oct.-Jan)
  • 1 ½ cups sugar
  • Pasta Salad
  • 1 lb orzo pasta
  • 3 tbsp olive oil, plus ¼ cup
  • 3 cups arugula, lightly torn
  • 12 fresh basil leaves, julienned
  • ⅔ cup toasted pecans or walnuts
  • 3 tbsp fresh lemon juice
  • 1½ tsp salt
  • 1 tsp ground pepper
  • 1 lb grilled shrimp

Instructions

Directions

  • Rinse and dry cranberries.
  • Add Cranberries to a well buttered baking dish. Top with sugar and cover tightly with foil.
  • Bake at 350* for 1 hour, stirring half way through.
  • Let cool, transfer to waxed paper, let dry several hours.
  • Tip: sugared cranberries can be made the day before
  • Cranberry Arugula Pasta Salad:
  • Bring a large pot of salted water to boil and add in pasta, cooking according to directions.
  • Drain pasta and transfer to large bowl. Add 3 tablespoons olive oil, stir to coat.
  • Let cool and stir occasionally so pasta doesn’t stick together.
  • Add cranberries and remaining ingredients, tossing gently to combine.

Source

  • meyersstyles.com