Cranberry Arugula Pasta Salad
Colors dance on the plate with this casual weeknight dinner or special occasion dish
Soups & Salads
2 cups whole frozen cranberries (or fresh when in season Oct.-Jan)
1 ½ cups sugar
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
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.