Quinoa Pasta Salad with Artichoke Hearts
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Description
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!
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
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.
Nutrition Facts
serving: 18 servings
calories: 247.5 kcal
carbohydrates: 35.5 g
protein: 7.3 g
saturated fat: 2.6 g
cholesterol: 11.2 mg
sodium: 494.4 mg
fiber: 3.8 g
sugar: 2.4 g
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