Warm Cranberry Balsamic Pasta Salad
March 23, 2011 by
Leanne Vogel
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
- 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
- Cook pasta as per package instructions. Once cooked and strained, set aside.
- 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.
- Drop cooked pasta into a large serving bowl, top with remaining salad ingredients and pour vinaigrette over top.
- 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.
