Quinoa Pasta Salad with Artichoke Hearts recipe
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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
Nutrition Info
- 247.5 caloriescarbohydrate: 35.5 gcholesterol: 11.2 mgfat: 8.8 gfiber: 3.8 gprotein: 7.3 gsaturatedFat: 2.6 gservingSize: -sodium: 494.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Pasta Salad with Artichoke Hearts
Directions
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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.