Quinoa Pasta Salad with Artichoke Hearts

Quinoa Pasta Salad with Artichoke Hearts

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!

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
248 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

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

Categories

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