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Quinoa Pasta Salad (Gluten-Free Option)

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.

Quinoa pasta salad in a summery bowl with decorative starfish on the sides. Bowl is on a marble countertop.

Quinoa Pasta Salad Recipe

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- or leftover quinoa can be used as well!
  • vegetable broth
  • pasta, gluten free if desired- 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.
  • roasted red peppers
  • red onion
  • black olives
  • arugula
  • Italian dressing
  • salt
  • pepper
  • garlic powder

Recipe Modifications or Additions

To make this recipe gluten free, use a gluten free pasta and make sure that all other ingredients are gluten free.

Add more ingredients to your pasta salad such as other kinds of olives, seeds, croutons, cheese if not vegan, dried fruit and more!

How to Make Quinoa Pasta Salad

Step One: Cook quinoa

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.

Step Two: Cook pasta

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.

Step Three: Prep additional ingredients

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.

Step Four: Combine salad ingredients

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.

Quinoa Pasta Salad close up picture.

How to Store Pasta Salad

Store this pasta salad in the refrigerator in an airtight container until ready to serve. Eat within 5 days. This salad is great for meal prep as it can be stored in smaller containers and thrown into a lunch box.

close up of quinoa pasta salad

Quinoa Pasta Salad

Yield: 4-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

  1. 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.
  2. 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.
  3. While quinoa and pasta are cooking, chop the roasted red peppers, red onion and olives.
  4. 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.
  5. 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: 1
Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 739mgCarbohydrates: 52gFiber: 5gSugar: 9gProtein: 10g

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