QUINOA PASTA SALAD WITH ARTICHOKE HEARTS

Quinoa Pasta Salad with Artichoke Hearts image

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!

Provided by RedWillow

Categories Salad Grains Quinoa Salad Recipes

Time 2h35m

Yield 18

Number Of Ingredients 10

Ingredients

3 (8 ounce) packages quinoa pasta
3 cups broccoli florets
1 ½ cups chopped carrots
2 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (8 ounce) bottle Italian salad dressing
1 cup grape tomatoes
1 cup chopped cucumber
1 (8 ounce) package feta cheese, crumbled
2 (2.25 ounce) cans sliced ripe olives, drained
¼ cup chopped fresh parsley

Steps:

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 : Calories 247.5 calories, Carbohydrate 35.5 g, Cholesterol 11.2 mg, Fat 8.8 g, Fiber 3.8 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 494.4 mg, Sugar 2.4 g