Welcome to a refreshing take on pasta salad! This Mediterranean Quinoa Pasta Salad is light, vibrant, and packed with flavors that will transport you to a sunny seaside. Perfect for a summer picnic or a quick lunch, it's sure to become a favorite in your recipe repertoire.
Quinoa pasta serves as a fantastic, gluten-free base. It's got a slightly nutty flavor that complements the Mediterranean ingredients beautifully. The cherry tomatoes bring a burst of sweetness and juice, while Kalamata olives add a rich, briny depth. To keep things fresh, cucumber provides a crisp contrast, and red onion adds a sharp bite that mellows as it mingles with the other ingredients.
Parsley and basil are your herbal heroes here, bringing a fragrant, aromatic lift. Don't skip the sun-dried tomatoes; their concentrated flavor is like a punch of sunshine! Pine nuts, once toasted, add a delightful crunch and a buttery flavor.
The dressing is a simple mix of extra virgin olive oil, which is rich and fruity, lemon juice for brightness, a touch of lemon zest to enhance the citrusy notes, and oregano for a hint of earthiness. Season it with salt and pepper to taste.
This salad is a great standalone dish but pairs wonderfully with grilled chicken or fish for a more substantial meal. It's also a fantastic side dish for a barbecue or a potluck. Serve it with a glass of chilled white wine for a true Mediterranean experience.
First things first, let's get that pasta cooking. Bring a pot of water to a boil, add a generous pinch of salt, and toss in the quinoa pasta. Cook it according to the package instructions until it's al dente. You want it firm to the bite, not mushy. Once done, drain it and rinse it under cold water to stop the cooking process and cool it down.
While the pasta is cooking, grab a large bowl and combine the cherry tomatoes, Kalamata olives, cucumber, red onion, parsley, basil, sun-dried tomatoes, and those beautiful toasted pine nuts. Give it a gentle toss to mix everything up.
In a smaller bowl, whisk together olive oil, lemon juice, lemon zest, oregano, and a pinch of salt and pepper. This dressing is simple but packs a punch, so make sure to taste and adjust to your liking.
Now, combine the cooled pasta with the vegetable mixture in the large bowl. Pour the dressing over the top, and gently toss everything together until well combined. You want every bit to have a nice coating of that zesty dressing.
Pop the salad in the fridge for at least 30 minutes. This chill time allows all those delicious flavors to meld together beautifully.
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