Mediterranean Quinoa Pasta Salad (Vegan) Recipe
A vibrant and refreshing Mediterranean quinoa pasta salad that is entirely vegan, packed with fresh vegetables, protein-rich chickpeas, and a flavorful garlicky vegan yogurt dressing. This dish is perfect for a light lunch or as a side for gatherings, combining wholesome ingredients with bright, zesty flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Pasta and Grains
- 7 oz macaroni pasta (200 g, gluten-free if needed)
- ⅔ cup dry quinoa (115 g, rinsed)
Vegetables
- 1 small cucumber, cubed
- ½ can artichoke hearts in brine (120 g, drained)
- 1 yellow bell pepper, finely chopped
- 1 cup cherry tomatoes (100 g, halved)
- 1 small red onion, diced
Other Vegetables and Legumes
- 1 cup black olive rings (130 g)
- 1 cup canned chickpeas (165 g, drained)
Dressing and Garnish
- Vegan yogurt dressing (to taste)
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Follow the package instructions to cook the macaroni pasta until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside.
- Cook the quinoa: In a separate pot, cook the rinsed quinoa by boiling it in water until all the liquid is absorbed. Remove the pot from heat and let the quinoa cool while you prepare the other salad ingredients.
- Prepare the vegetables: Wash and chop all the vegetables: cube the cucumber, finely chop the yellow bell pepper, halve the cherry tomatoes, dice the red onion, and drain the artichoke hearts. Place all the chopped vegetables along with the cooked pasta, cooled quinoa, black olive rings, and chickpeas into a large mixing bowl.
- Make the dressing and toss: Whisk together all the ingredients for the quick garlicky vegan yogurt dressing in a small bowl. Pour the dressing over the assembled salad ingredients in the large bowl and toss gently to combine all flavors uniformly.
- Garnish and serve: Decorate the salad with fresh basil leaves on top. Serve immediately for a fresh taste, or cover and refrigerate for about an hour to let the flavors meld beautifully.
Notes
- Use gluten-free pasta if you need to keep the recipe gluten-free.
- Rinsing pasta with cold water after cooking prevents it from sticking and cools it down for the salad.
- Allowing the salad to chill for an hour enhances flavor infusion.
- Adjust the amount of vegan yogurt dressing to taste, depending on how creamy or tangy you prefer the salad.
- For added protein, extra chickpeas or other legumes can be included.
