Vegetarian Quinoa Pasta Salad
This easy-to-compose pasta salad draws inspiration from Mediterranean flavor combinations. Using olive oil raises the levels per serving of Omega 3 fatty acids that are already prevalent in all of our Royal Quinoa pastas. There are nearly limitless variations you can perform on this recipe to make it your own, like adding fresh herbs like thyme or oregano, or even chili flakes to add some heat! You can play with the type of cheese (or even omit it to make the salad vegan, however you would also need to substitute 1 tbsp of demerara sugar for the honey in the dressing recipe) or even add grilled proteins. Additionally, this recipe calls for the salad to be served warm, but perhaps on a hot day you might prefer to let it chill in the refrigerator for 30 minutes before serving… feel free to have fun and if you find a variation you really like we would love to hear about it at email@example.com . Send us a picture and maybe you will see your creation posted on our social media, or published here on the page!
Ingredients: (serves 6-8 portions)
1 Box Andean Pride Quinoa Rotini Pasta
2 Tablespoons Olive Oil
1 ½ cups Broccoli Florets (chopped)
¾ cup Kalamata Olives (sliced)
1 cup Grape Tomatoes (halved)
Half of a small Red Onion (thinly sliced)
¾ cup Feta Cheese (cubed)
½ cup White Balsamic Dressing (see recipe below)
Salt and Pepper
- Prepare the pasta as directed, then run under cool water to chill. Set aside.
- Heat the oil in a sauté pan over medium-high heat; add the broccoli florets and sauté for 3-4 minutes or until they cooked but still crunchy.
- Add onion and a pinch of salt and cook for an additional minute stirring frequently.
- Combine pasta, broccoli mixture, and remaining ingredients in a bowl.
- Toss lightly, season and serve.
White Balsamic Dressing
¼ cup white balsamic vinegar
½ cup safflower oil
1 crushed garlic clove
1 tbsp raw honey
1 tsp dry mustard
Salt and pepper to taste
Combine everything except the oil into a mixing bowl. Add oil slowly, whisking continuously.