-
-
My review
Quinoa Pasta Salad with Artichoke Hearts
made it |
1 reviews
|
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!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 248 calsOriginal recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
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
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest