Mediterranean Quinoa Pasta Salad

Discover a refreshing twist on the classic pasta salad with our Mediterranean Quinoa Pasta Salad. Packed with vibrant flavors and wholesome ingredients, this dish is perfect for a health-conscious crowd and ideal for lunch, picnics, or meal prep. Featuring gluten-free quinoa pasta, fresh vegetables, and a zesty lemon-herb dressing, it is an excellent source of plant-based protein and fiber. This Mediterranean gem is both gluten-free and vegan, making it an inclusive option for diverse dietary needs.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

8 oz quinoa pasta

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

1 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup sun-dried tomatoes, chopped

1/4 cup pine nuts, toasted

1/4 cup extra virgin olive oil

2 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

Salt and pepper to taste

Instructions

1. Cook the quinoa pasta according to package instructions until al dente.

2. In a large bowl, combine cherry tomatoes, Kalamata olives, cucumber, red onion, parsley, basil, sun-dried tomatoes, and toasted pine nuts.

3. In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper.

4. Drain and rinse the cooked pasta with cold water, then add it to the vegetable mixture.

5. Pour the dressing over the salad and toss gently to combine.

6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This dish is best served cold and does not require reheating. However, if desired, allow it to sit at room temperature for 10 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.