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Quinoa Pasta Salad

Mediterranean Quinoa Pasta Salad Recipe - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • Quinoa pasta: 12 ounces of fusilli or penne made from quinoa (or a quinoa-corn blend).
  • Cherry or grape tomatoes: 2 cups, halved.
  • Cucumber: 1 large English cucumber, chopped into small bites.
  • Red onion: 1/3 cup, very thinly sliced or finely diced.
  • Kalamata olives: 1/2 cup, pitted and halved.
  • Roasted red peppers: 1/2 cup, chopped (jarred is fine, well-drained).
  • Artichoke hearts: 1 cup, quartered (canned or jarred in water, drained).
  • Feta cheese: 3/4 cup, crumbled (or diced if you prefer bigger bites).
  • Fresh herbs: 1/2 cup chopped mix of parsley and mint (or basil).
  • Extra-virgin olive oil: 1/3 cup.
  • Lemon juice: 1/4 cup, freshly squeezed, plus 1 teaspoon zest.
  • Red wine vinegar: 1 tablespoon.
  • Dijon mustard: 1 teaspoon.
  • Garlic: 1 clove, finely grated or minced.
  • Dried oregano: 1 teaspoon.
  • Honey or maple syrup: 1/2 to 1 teaspoon, to balance acidity.
  • Kosher salt and black pepper: To taste.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the quinoa pasta according to package directions until just al dente. Do not overcook, or it can get mushy.
  2. Rinse and cool: Drain the pasta and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large bowl.
  3. Make the dressing: In a jar or measuring cup, whisk olive oil, lemon juice, lemon zest, red wine vinegar, Dijon, garlic, oregano, honey, salt, and pepper until emulsified. Taste and adjust seasoning.
  4. Toss the base: Pour half the dressing over the cooled pasta. Toss to coat so the noodles absorb flavor from the start.
  5. Add the veggies: Stir in tomatoes, cucumber, red onion, olives, roasted red peppers, and artichokes. Toss gently so the pasta doesn’t break.
  6. Finish with feta and herbs: Add feta, parsley, and mint. Pour in most of the remaining dressing and toss again. Save a little dressing for just before serving.
  7. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the pasta firm up slightly.
  8. Taste and serve: Before serving, toss with the last splash of dressing and adjust with more salt, pepper, or lemon if needed.