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Healthy Plate Recipe Challenge
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A perfect pasta salad for your next entertaining event, or for your quick lunch. No creamy dressing, nothing heavy and rich, just tiny bow-tie pasta tossed with dried cranberries, peas, walnuts, parsley, and a healthy dose of extra virgin olive oil and fresh lemon juice. Pleasing to the eye and full of nutrition, takes just a few minutes to get it to the table.
You can read more in this post.
Cranberries are plentiful in the Fall, and I try to use it in baked goodies, salads, or sometimes in a homemade granola mix. Cranberries are full of antioxidants, which protects cells from damage by unstable molecules called free radicals. The health benefits of cranberries include prevention of urinary tract infection, lowering cholesterol, and cancer prevention.
Ingredients I used:
- 1/2 cup of your favorite pasta (I used tiny bow-tie pasta)
- 1/2 cup frozen peas
- 1/2 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 1/4 cup parsley, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Freshly ground black pepper
Few simple steps:
- Cook pasta in salted boiling water until al dente. Drain and keep aside.
- Cook peas in boiling water for about 3 minutes and set aside.
- Mix the olive oil and lemon juice with a pinch of salt and freshly ground black pepper until well combined.
- In a bowl, toss the pasta, peas, cranberries, walnuts, parsley and mix well.
- Pour the dressing and let the salad rest for some time until flavors are well combined before serving.
- Enjoy!
Healthy Plate Recipe Challenge
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