30-Minute Quinoa Pasta Salad
Ingredients
The pasta and quinoa
-
12
ounces
quinoa pasta or other gluten free pasta
-
2
cups
cooked red quinoa (optional)
The vegetables
-
2
bell peppers
any color, cut into strips
-
1
cup
black olives, chopped
-
1
cup
artichoke hearts, chopped
-
1
red onion
sliced
-
2
tablespoons
capers, chopped
-
½
teaspoon
oregano
The dressing
-
¾
cup
balsamic vinegar dressing (more or less to taste)
-
to taste
salt and pepper
Instructions
- Cook the pasta according to package directions, then drain and toss with a couple tablespoons of dressing or olive oil.
- While the pasta cooks, chop the peppers, olives, artichoke hearts, red onion, and oregano.
- In a large bowl, combine the cooked quinoa (if using), chopped vegetables, capers, and oregano.
- Add the desired amount of balsamic vinegar dressing, toss well, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
8
Calories
378
Total fat
18g
Total carbohydrates
49g
Total protein
5g
Sodium
418mg
Cholesterol
0mg
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