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Quinoa Garden Pasta Salad

A classic favorite vamped up, with protein-and-fiber-packed quinoa subbed for pasta. So filling, it can easily be a meal in itself!

Servings 15 1-cup servings
Author A Cookable Feast


Quinoa Salad

  • 2 cups white quinoa
  • 4 cups water or stock
  • 1 yellow bell pepper, diced
  • 1 1/2 cups grape tomatoes, quartered
  • 1 cup celery, leaves removed and chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup cubed mozzarella cheese
  • 1/2 cup red onion, diced
  • 20 fresh basil leaves, shredded

Italian Dressing

  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp. lemon juice
  • 1 tsp. dried oregano
  • 1/2+ 1/4 tsp. salt
  • 1/2+ 1/4 tsp. garlic powder
  • 1/2 tsp. dried ground thyme
  • 1/4 tsp. red pepper flakes
  • Fresh ground pepper to taste (Or 1/4 tsp. already-ground black pepper)


  1. Rinse the quinoa in a fine-mesh strainer. Add with the water or stock to a medium-sized pot. Bring to a boil, then cover and reduce the heat to medium-low and let simmer for 15 minutes, or until all of the water has been absorbed. Add to a large bowl and let cool.

  2. To the bowl of cooled quinoa, add the diced veggies, cheese, and basil.
  3. Add the dressing ingredients to a mason jar or other container with a lid and shake vigorously. Mix the dressing in with the quinoa salad until it's well-coated. And you're done! You have a beautiful, healthful garden pasta salad to enjoy!