Mediterranean Quinoa Pasta Salad (Vegan)
This Mediterranean-style vegan quinoa pasta salad is bursting with color, flavor and nutrients! Perfect for meal prep, cookouts and hot summer days. Try this protein-packed and gluten-free side dish!
Ingredients
- 7 oz macaroni pasta 200 g, gluten-free if needed
- ⅔ cup dry quinoa 115 g, rinsed
- 1 small cucumber cubed
- ½ can artichoke hearts in brine 120 g, drained
- 1 yellow bell pepper finely chopped
- 1 cup cherry tomatoes 100 g, halved
- 1 cup black olive rings 130 g
- 1 cup canned chickpeas 165 g, drained
- 1 small red onion diced
- Vegan yogurt dressing to taste
- Fresh basil leaves to garnish
Instructions
- Cook the pasta according to the package instructions, then drain and rinse the pasta under cold water. Set aside.
- Meanwhile, cook quinoa in a different pot until all of the water is absorbed. Remove from heat and let cool while preparing the rest of the salad.
- Wash and chop your vegetables, then get a large bowl and combine all of the ingredients for your quinoa pasta salad.
- Make the quick garlicky vegan yogurt sauce by whisking together all of the ingredients in a bowl. Pour it over the salad and toss to combine.
- Garnish with fresh basil leaves and serve immediately or cover the salad with a lid and place it in the fridge for an hour. This allows the flavors to combine!
Notes
- Any type of short pasta, from wheat to corn, quinoa or legume-based, can be used for this Mediterranean salad.
- If you store the quinoa pasta salad for a couple of days, it’s possible that the dressing will become dry and you may need to add some more before serving and eating the salad.
- Chilled quinoa pasta salad should get around half an hour at room temperature to allow the flavors to “wake up” before serving.
Nutrition
Calories: 392kcal | Carbohydrates: 60g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 356mg | Fiber: 10g | Sugar: 7g