Pomegranate Pasta Salad
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.
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.
Calories: 350 kcal Carbohydrates: 7 g Protein: 1 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 10 g Sodium: 5 mg Potassium: 106 mg Fiber: 1 g Sugar: 5 g Vitamin A: 291 IU Vitamin C: 4 mg Calcium: 31 mg Iron: 1 mg
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