Quinoa Pasta Salad with Artichoke Hearts

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 (8 ounce) packages quinoa pasta
• 3 cups broccoli florets
• 1 1/2 cups chopped carrots
• 2 (6.5 ounce) jars marinated artichoke hearts, undrained
• 1 (8 ounce) bottle Italian salad dressing
• 1 cup grape tomatoes
• 1 cup chopped cucumber
• 1 (8 ounce) package feta cheese, crumbled
• 2 (2.25 ounce) cans sliced ripe olives, drained
• 1/4 cup chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the quinoa pasta and cook until tender, about 8 to 10 minutes. Drain and rinse under cold water until cool.

2. While the pasta cooks, bring a small pot of water to a boil. Add the broccoli florets and chopped carrots and blanch for 2 minutes, then drain and rinse under cold water.

3. Drain the artichoke hearts, reserving the jar liquid as needed, and cut any large hearts into halves or quarters.

4. In a very large bowl, combine the cooled pasta, broccoli, carrots, artichoke hearts, and the undrained liquid from the artichoke jars.

5. Add the Italian salad dressing and toss well to coat everything evenly.

6. Fold in the grape tomatoes, chopped cucumber, drained sliced ripe olives, and chopped fresh parsley.

7. Gently fold in the crumbled feta cheese just before serving so it stays intact.

8. Cover and refrigerate for at least 30 minutes so the flavors can meld, then serve chilled.