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This delicious and simple to make Quinoa Pasta Salad is vegan, dairy free and can easily be made gluten free if desired. Make this recipe to have for easy lunches during the week or as a side dish to a main meal.
Ingredients for Quinoa Pasta Salad
This easy to make recipe does require more than a few ingredients however a lot of them are pantry staples like pasta and spices. For this recipe you will need:
- uncooked quinoa
- vegetable broth
- pasta, gluten free if desired
- roasted red peppers
- red onion
- black olives
- arugula
- Italian dressing
- salt
- pepper
- garlic powder
See the FAQ’s below for modifications and substitutions.
How to Make Quinoa Pasta Salad
First, start a small pot over high heat with the uncooked quinoa and vegetable broth. Cover and bring to a boil. Once boiling, cover and reduce heat to low. Cook until all broth is absorbed. Once all broth is absorbed remove from heat and fluff quinoa.
While the quinoa is cooking, bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
Next, while quinoa and pasta are cooking, chop the roasted red peppers, red onion and olives. Combine all ingredients in a large bowl once pasta and quinoa are cooked.
Stir well to make sure seasoning and salad dressing is evenly distributed. Serve warm or chill and serve cold. Salad is best eaten within 5 days.
Frequently Asked Questions
Any pasta shape and type can be used for this recipe. Try gluten free pasta as well if desired. If you don’t need the recipe to be vegan a tortellini would also be a delicious option.
Absolutely! Not only does this help you use up leftovers but it will save you a few minutes as well.
Of course, try other kinds of olives, seeds, croutons, cheese if not vegan, dried fruit and more!
Store this pasta salad in the refrigerator in an airtight container until ready to serve. Eat within 5 days.
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For more easy vegan recipes try our 50+ Lazy Vegan Lunch Ideas, Homemade Vegan Cashew Pesto, Pumpkin Risotto, Vegan 7 Layer Mexican Dip, Vegan Baked Spaghetti Recipe and 63 Best Vegan Air Fryer Recipes.
Quinoa Pasta Salad
This delicious and simple to make quinoa pasta salad is vegan, dairy free and can easily be made gluten free if desired. Make this recipe to have for easy lunches during the week or as a side dish to a main meal.
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- 12- 16 oz box of pasta, gluten free if desired
- 12 oz jar of roasted red peppers
- 1/4 cup chopped red onion
- 1 can olives, sliced
- 4 cups arugula
- 1/2 cup Italian dressing
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Start a small pot over high heat with the uncooked quinoa and vegetable broth. Cover and bring to a boil. Once boiling, cover and reduce heat to low. Cook until all broth is absorbed. Once all broth is absorbed remove from heat and fluff quinoa.
- While the quinoa is cooking, bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
- While quinoa and pasta are cooking, chop the roasted red peppers, red onion and olives.
- Combine all ingredients in a large salad bowl once pasta and quinoa are cooked. Stir well to make sure seasoning and salad dressing is evenly distributed.
- Serve warm or chill and serve cold. Salad is best eaten within 5 days.
Notes
Try gluten free pasta to make this recipe gluten-free.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 739mgCarbohydrates: 52gFiber: 5gSugar: 9gProtein: 10g