Warm Cranberry Balsamic Pasta Salad

To me, pasta salad is a summer meal, but not if it’s warmed up!

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 6

Ingredients

Cranberry Balsamic Vinaigrette

  • 1/4 cup olive oil
  • 1/2 cup unsweetened cranberry juice
  • 1/4 cup balsamic vinegar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon sea salt
  • pinch stevia
  • pepper to taste

Salad

  • 2 cups (300 grams) dry rice pasta
  • 1 yellow bell pepper, diced
  • 1/4 cup raw slivered almonds + more for garnish
  • 1/4 cup fresh parsley + more for garnish
  • 1/4 cup green onions

Instructions

  1. Cook pasta as per package instructions. Once cooked and strained, set aside.
  2. Meanwhile, combine all vinaigrette ingredients in small saucepan. Heat on medium-low heat until it boils, then reduce heat to low and simmer for 2 minutes. Make sure to stir every 30 seconds to 1 minute.
  3. Drop cooked pasta into a large serving bowl, top with remaining salad ingredients and pour vinaigrette over top.
  4. Stir to coat and serve immediately.

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Nutrition Information Per Serving

  • Calories: 285
  • Calories from Fat: 106
  • Total Fat: 11.8
  • Saturated Fat: 1.4 g
  • Sodium: 82 mg
  • Carbs: 41.4 g
  • Dietary Fiber: 3.2 g
  • Net Carbs: 38.2 g
  • Sugars: 1.5 g
  • Protein: 4.7 g