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Tangy Pear 'N Pecan Noodle Salad

Tangy Pear ‘N Pecan Noodle Salad
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 12 oz. Medium or Wide Egg Noodles, uncooked
  • 1/2 cup fresh orange juice
  • 4 tbsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove, minced
  • 1 tbsp. orange zest
  • 1 tbsp. vegetable or olive oil
  • Salt and freshly ground pepper to taste
  • 16 oz. spinach, stems removed and rinsed, cut into 1-inch crosswise strips
  • 4 pears (red or green, or mixed), cored and sliced, leaving peel on
  • 1/2 cup Golden raisins
  • 1/4 cup crumbled blue cheese
  • 1/4 cup pecan pieces, toasted
  • 1/2 red onion, thinly sliced



1 Prepare noodles according to package directions. Drain and place in large bowl.

2 Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.

3 In a large saute pan, heat 2 tablespoons of dressing over medium heat.

4 Saute spinach in 2 to 3 batches until slightly wilted.

5 In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion

6 Add remaining dressing and toss to combine.

7 Sprinkle top with remaining cheese and pecans. Serve immediately.

Source: National Pasta Association

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