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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:




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
  • 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


  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 from Fat:


Total Fat:

11.8 g

Saturated Fat:

1.4 g


82 mg


41.4 g

Dietary Fiber:

3.2 g

Net Carbs:

38.2 g


1.5 g


4.7 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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