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

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

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.