Cranberry Arugula Pasta Salad
Colors dance on the plate with this casual weeknight dinner or special occasion dish
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
  1. Rinse and dry cranberries.
  2. Add Cranberries to a well buttered baking dish. Top with sugar and cover tightly with foil.
  3. Bake at 350* for 1 hour, stirring half way through.
  4. Let cool, transfer to waxed paper, let dry several hours.
  5. Tip: sugared cranberries can be made the day before
  6. Cranberry Arugula Pasta Salad:
  7. Bring a large pot of salted water to boil and add in pasta, cooking according to directions.
  8. Drain pasta and transfer to large bowl. Add 3 tablespoons olive oil, stir to coat.
  9. Let cool and stir occasionally so pasta doesn’t stick together.
  10. Add cranberries and remaining ingredients, tossing gently to combine.
Source
  1. meyersstyles.com