Quinoa Pasta Salad with Artichoke Hearts recipe

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Ingredients

3 (8 ounce) packages quinoa pasta
3 cups broccoli florets
1 ½ cups chopped carrots
2 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (8 ounce) bottle Italian salad dressing
1 cup grape tomatoes
1 cup chopped cucumber
1 (8 ounce) package feta cheese, crumbled
2 (2.25 ounce) cans sliced ripe olives, drained
¼ cup chopped fresh parsley

Nutrition Info

247.5 calories
carbohydrate: 35.5 g
cholesterol: 11.2 mg
fat: 8.8 g
fiber: 3.8 g
protein: 7.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 494.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook quinoa pasta in boiling water for 2 minutes, add broccoli and carrots to the water. Continue cooking pasta and vegetables until pasta is cooked through but firm to the bite, 4 to 7 minutes, drain. Rinse with cold water until cool, drain. Transfer pasta mixture to a large mixing bowl.

  2. Toss artichoke hearts with marinade, Italian salad dressing, grape tomatoes, cucumber, feta cheese, olives, and parsley with the pasta mixture. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

Recipe Yield

18 servings

Recipe Note

I wanted to adapt a pasta salad recipe for a party with gluten-sensitive friends attending. I love artichoke hearts and olives! You can serve the feta cheese on the side, so even vegans can share!

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