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Quinoa Pasta Salad with Lemon Dill Vinaigrette

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A fresh and vibrant quinoa pasta salad tossed in a zesty lemon dill vinaigrette, perfect for a light lunch or side dish.

Ingredients

Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice (about 1 1/2 lemons)
  • 3 tbsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp fresh dill (chopped)
  • 1 garlic clove garlic (minced)
  • 1/2 tsp salt (more to taste)
  • to taste ground black pepper black pepper

Main ingredients

  • 1 cup tri-colored quinoa
  • 2 cups water
  • 12 ounces gluten-free brown rice pasta (cooked as directed)
  • 2 cups cucumbers (diced)
  • 1 cup grape tomatoes (diced)
  • 1 cup red onion (finely chopped)
  • 1 6 oz can of black olives (drained and sliced in half)

Instructions 

  • Combine all vinaigrette ingredients in a jar and mix well; set aside.
  • Cook quinoa with water until tender; let cool.
  • Mix cooked pasta, quinoa, vegetables, and olives in a large bowl. Toss with vinaigrette.
  • Serve immediately or refrigerate for later.

Notes

For extra flavor, add more fresh herbs or a squeeze of lemon before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Dill, Lemon, Pasta, Quinoa