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Warm Cranberry Balsamic Pasta Salad

by August 30, 2017

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.

Nutrition Information Per Serving

Calories:

285

Calories from Fat:

106.2

Total Fat:

11.8 g

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

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.

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