What are clementines vs. mandarin oranges?

For the purposes of this recipe, there is no difference between mandarin oranges and clementines, they can be used interchangeably. Technically, mandarin oranges refer to a whole group of small seedless oranges that are easy to peel and snack on. Clementines are just one type of mandarin orange, along with tangerines and other varieties.

Sweet Honey Pasta Salad (with Mandarin Oranges)

Honey Pasta Salad

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Bursting with mandarin orange flavor and full of colorful veggies, this honey pasta salad is the ultimate sweet and savory summer side dish.

Author: Kelly @ Butter and Thyme
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Vegetarian side dish
Method: Stovetop (pasta)
Cuisine: American

Ingredients

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For the Pasta Salad

1 lb. bow-tie pasta (Farfalle)
1 can (15 oz.) mandarin oranges in light syrup, drained, and juices reserved*
6 oz. roasted red peppers drained and finely chopped
8 oz. green bell pepper, diced small
4 oz. red onion, diced small
2 oz. sunflower seed kernels, raw, unsalted
2 tbsp. parsley, chopped
Salt and pepper to taste

For the Honey Lemon Vinaigrette

1/2 cup honey
6 tbsp. lemon juice
3 tbsp. white wine vinegar
3 tbsp. mandarin orange syrup (from drained mandarin oranges)*
2 tbsp. garlic, minced
2.5 tsp. Dijon mustard
3/4 cup neutral oil, i.e. grapeseed oil
Salt and pepper to taste

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Instructions

Cook the pasta al dente according to package instructions. Make sure to salt the pasta water (approximately 1 teaspoon salt per quart of water)! Drain the pasta in a colander and rinse well under cold water.
While the pasta is cooking, make the honey lemon vinaigrette: combine all ingredients except oil in a mixing bowl. Slowly drizzle in the oil while whisking and continue to whisk until well combined.
Assemble pasta salad: add the cooked and cooled pasta to a large mixing bowl. Then add all the remaining pasta salad ingredients (except the mandarin oranges) and pour the prepared vinaigrette over the top. Gently toss to combine until everything is evenly coated, then gently stir in the oranges.
Cover the bowl with a lid and refrigerate until ready to serve. Wait at least 2 hours, ideally 24 hours for best results. Serve chilled or at room temperature.

Notes

You can use 8 oz. of fresh clementines or tangerines instead of canned or jarred mandarin oranges. If you don't have syrup from the canned mandarin oranges, substitute simple syrup or add extra honey to taste.

Find it online: https://butterandthyme.com/sweet-honey-pasta-salad/