1-First, bring a large pot of salted water to a boil and cook 1.5 cups of uncooked Orecchiette pasta until just before fully cooked, about 8 minutes, for that al dente bite. While the pasta cooks, blend all the dressing ingredients 4 tablespoons olive oil, 3 tablespoons apple cider vinegar, 3 tablespoons white wine vinegar, 4 tablespoons sugar, ¼ cup orange juice, ½ teaspoon orange zest, salt to taste until combined, then stir in 1 tablespoon poppy seeds. If you’re prepping ahead, pop that dressing in the fridge.

2-Once the pasta is done, drain it and rinse it under cold water right away to stop the cooking process. In a large bowl, toss the thinly sliced 2 medium apples with the juice from 1 lemon to keep them from browning, then drain off the excess juice. Add in the chopped 3 stalks of celery, ½ cup dried cranberries, and ½ cup pecans to this mix for a crunchy base.

3-Next, in a separate bowl, combine the cooled pasta, 1 (15-ounce) can of drained mandarin oranges, and half of the dressing; mix everything well. Now, add this pasta mixture along with 10 ounces of fresh baby spinach to the bowl with the apple mix. Drizzle on the remaining dressing and toss gently to coat all the ingredients evenly.

4-Finally, serve it up immediately for the best freshness, and you’re set for a meal that serves four. This process takes about 25 minutes of prep and 8 minutes of cooking, making it ideal for working professionals.