Ever have those days when you crave something fresh, flavorful, and satisfying, but the thought of spending hours in the kitchen just doesn't appeal? I get it. That's why I'm absolutely thrilled to share this Greek Pasta Salad with Quinoa and Fresh Parsley recipe. It's a vibrant and healthy dish that's bursting with Mediterranean flavors and requires minimal effort. A friend of mine told me once, "this salad is a trip to Greece in a bowl!" So true. Picture this: perfectly cooked pasta and fluffy quinoa tossed with crisp vegetables, salty olives, tangy feta cheese, and a bright, zesty dressing. The fresh parsley adds a lovely herbaceous note that ties everything together. What's not to love?
What makes this salad so special is its versatility. You can easily customize it with your favorite vegetables, cheeses, or herbs. Want to add some grilled chicken or chickpeas for extra protein? Go for it! Feel free to experimant as you wish. It's also a fantastic make-ahead dish, perfect for meal prepping or bringing to a potluck. The flavors actually intensify as it sits in the fridge, making it even more delicious the next day. Plus, it's packed with nutrients, making it a guilt-free pleasure. If you have a food related blog, this is a must try, you will not be disappointed.
Required Equipments
- Large Mixing Bowl
- Whisk
- Large Pot
- Colander
- Cutting Board
- Sharp Knife
Greek Pasta Salad with Quinoa and Fresh Parsley: Frequently Asked Questions
Greek Pasta Salad with Quinoa and Fresh Parsley
This Greek Pasta Salad with Quinoa and Fresh Parsley is a flavorful and healthy dish, perfect for a light lunch or side dish. It combines pasta, quinoa, fresh vegetables, feta cheese, and a zesty lemon dressing for a taste of the Mediterranean.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside in the large mixing bowl.
- Cook the quinoa: While the pasta is cooking, rinse the quinoa in a fine-mesh sieve under cold water. In a separate pot, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool slightly. Add this to the pasta in the mixing bowl
- Prepare the vegetables: While the pasta and quinoa are going, wash and chop the cucumber, tomatoes, and bell pepper into bite-sized pieces. Halve or quarter the olives, depending on their size. Crumble the feta cheese. Mince the fresh parsley. I like to roughly chop the parsley so you can really see it in the salad
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust the seasonings to your liking. Taste, taste, taste!
- Combine all ingredients: Add the chopped cucumber, tomatoes, bell pepper, olives, feta cheese, and fresh parsley to the bowl with the pasta and quinoa. Pour the dressing over the salad and toss gently to combine everything well. Oh man... it's really coming together now.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is best served cold. Before serving, give it a good stir and taste to see if you need to add any more salt, pepper, or lemon juice. This step is very important!
- Garnish and enjoy: Before serving, you can garnish with extra fresh parsley or a sprinkle of feta cheese, if desired. Serve the Greek Pasta Salad with Quinoa as a side dish, a light lunch, or a potluck offering. I think it's a home run dish, if you ask me!
📝 Notes
- For a vegan option, omit the feta cheese or use a vegan feta alternative.
- Add grilled chicken or chickpeas for extra protein.
- Feel free to adjust the amount of dressing to your liking.
🍎 Nutrition
Calories: 350 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 40g
Fiber: 5g
Calcium: 150mg
