Cook pasta according to package directions. Drain and set aside.
Meanwhile, trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside.
Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
Stir in arugula, orange segments, walnuts and dried cranberries.
Recipe Notes
Tips:
If you don’t have a navel orange, use 2 clementine or mandarin oranges.
Substitute pecans, pumpkin seeds or almonds for walnuts.