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Month: May 2018

Chilled Mandarin Orange Pasta

Chilled Mandarin Orange Pasta

We like it with Calivirgin Blood Orange Olive Oil and Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar

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Chilled Mandarin Orange Pasta
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
8
Ingredients
  • 8oz Campanelle Pasta
  • 1 15 oz. can mandarin oranges drain and reserve liquid
  • 1/2 cup dried cranberries
  • 1 tablespoon Calivirgin Blood Orange Oil
  • 2 1/2 tablespoons Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar
  • 1 cup arugula chopped
  • sesame sticks or wonton strips for garnish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
8
Ingredients
  • 8oz Campanelle Pasta
  • 1 15 oz. can mandarin oranges drain and reserve liquid
  • 1/2 cup dried cranberries
  • 1 tablespoon Calivirgin Blood Orange Oil
  • 2 1/2 tablespoons Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar
  • 1 cup arugula chopped
  • sesame sticks or wonton strips for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook pasta per directions. Drain and cook and place in large bowl.
  2. In separate small bowl, place drained Mandarin Oranges. Pour 1 Tablespoon of the Calivirgin Blood Orange Olive Oil and 1/2 tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar over the Mandarins and marinade.
  3. In a small sauce pan, pour the Mandarin liquid and reduce by half over a medium heat. Add 2 Tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar to the reduced liquid and stir and cool.
  4. Mix together the pasta, Mandarins and the marinade, cranberries, arugula. Pour the dressing of the Mandarin liquid and balsamic together over the pasta mix. Garnish with crushed Sesame Sticks.
Recipe Notes

Recipe by Carole