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Quinoa Pasta Salad with Artichoke Hearts

RedWillow

"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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Ingredients

2 h 35 m servings 248 cals
Original recipe yields 18 servings

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Directions

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  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.
  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.

Nutrition Facts


Per Serving: 248 calories; 8.8 g fat; 35.5 g carbohydrates; 7.3 g protein; 11 mg cholesterol; 494 mg sodium. Full nutrition

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Reviews

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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 i...