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!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

248 calories; protein 7.3g 15% DV; carbohydrates 35.5g 11% DV; fat 8.8g 14% DV; cholesterol 11.2mg 4% DV; sodium 494.4mg 20% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2017
I made the recipe as directed for Christmas dinner with my family. My daughter tries to have a gluten free diet. We saw no difference in the taste of the quinoa pasta vs wheat. Everyone loved it even the kids. I just made it again for a dinner with friends. Read More
(2)