April 1, 2012 by
Leanne Vogel
August 31, 2017
Spring inspired gluten-free, vegan pasta salad with lemon cream dressing, radishes, artichokes, shallots and edamame.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
6
Rice pasta hardens when it’s in the fridge. If you’re taking this salad for leftovers, allow to sit on the counter for approximately 30 minutes to soften up.
Calories:
282
Calories from Fat:
81
Total Fat:
9 g
Saturated Fat:
1.2 g
Sodium:
216 mg
Carbs:
44 g
Dietary Fiber:
6.2 g
Net Carbs:
37.8 g
Sugars:
2.4 g
Protein:
9.4 g
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.