Quinoa Pasta Salad


Quinoa Pasta Salad 1

Quinoa has become my new go to grain; yes I know it’s a seed, so I was excited when I found pasta made from it at Sprouts.  Pasta made with quinoa has an al dente flavor even when completely cooked. With just the two of us a box of pasta leaves lots of leftovers and I hate having a box of opened pasta. It never seems like enough for a meal even if it is half a box.  It’s the same way with spaghetti (if I have to, I like fat noodles). I really need to see about getting some pasta containers that way it’s like flour or sugar and I can make just what we’ll eat. Until then, I’ll keep making the whole box and finding ways to use it up.

This recipe uses a vinaigrette dressing, lots of veggies and is best after it has sat for a few hours or overnight. It’s super easy and can be made in only minutes. I loved it but Mr. RWB was not as thrilled, I’m guessing it was all the veggies I tried to sneak in!


2 – 3 cups of cooked pasta

Handful of carrots, diced

¼ red bell pepper, diced

1 rib of celery, diced

1/4 cucumber, diced

Handful of grape tomatoes, halved

1/3 cup + 1 tbsp. of olive oil

1/3 cup of red wine vinegar

Dash of hot sauce

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. of cumin

½ tsp. of oregano

Dash of dill weed

Dash of salt

Dash of white pepper

Pinch of sugar or Splenda (optional)


  1. Mix pasta and veggies in a medium bowl.
  2. Put remaining ingredients for the vinaigrette in a small bowl and mix with a fork or whisk until completely combined.
  3.  Pour dressing over pasta, stir and let sit for 2 – 3 hours. Stir occasionally. Can be served cold, at room temperature or slightly warmed.quinoa pasta salad 2

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