Quinoa Pasta Salad with Artichoke Hearts recipe
All Recipes Salad Grains Quinoa Salad RecipesIngredients
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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
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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
servingSize: -
sodium: 494.4 mg
sugar: 2.4 g
transFat: : -
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.