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pomegranate pasta salad recipe vegan gluten free vegetarian winter pasta salad recipes

Pomegranate Pasta Salad

The Herbeevore
This Pomegranate Pasta Salad recipe is loaded with fresh herbs, arugula, and a simple homemade apple cider vinaigrette. A perfect winter pasta salad side dish for the holidays, a potluck, or just a simple lunch or dinner.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Pasta, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside to allow the pasta to cool (or run it under cold water).  Once the pasta has cooled, add to a large bowl.
  • To the bowl, add the chopped pomegranate seeds, arugula, and chopped mint.
  • To make the dressing, add olive oil, garlic, oregano, sugar, apple cider vinegar, chili flakes, and salt to a mason jar or other airtight container. Shake well until dressing has been combined.
  • Pour the dressing over the pasta and pomegranate mixture, and toss well. Taste, and add salt and pepper if desired.
  • Serve, or cover and refrigerator to serve later. Pasta salad will last up to 3 days in the refrigerator.

Nutrition

Calories: 350kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 5mgPotassium: 106mgFiber: 1gSugar: 5gVitamin A: 291IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Keyword pasta salad with pomegranates, pomegranate arugula pasta salad recipe, pomegranate pasta, pomegrnate pasta salad, savory pomegranate recipes, winter pasta salad recipe
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