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Popular Recipes Quinoa Pasta Salad with Artichoke Hearts

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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!"

Ingredients :

  • 3 (8 ounce) packages quinoa pasta
  • 3 cups broccoli florets
  • 1 1/2 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
  • 1/4 cup chopped fresh parsley

Instructions :

Prep : 15M Cook : 18M Ready in : 2H35M
  • 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.
  • 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.

Notes :

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