Quinoa Pasta Salad with Artichoke Hearts
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Ingredients2 h 35 m servings 248 cals
Original recipe yields 18 servings
- 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.
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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