Name: Quinoa Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups dry quinoa (rinsed ); 4 cups low sodium vegetable broth; 1 red bell pepper; 1 cup celery (diced, approx. 2 ribs); 1/2 cucumber (diced); 1/2 cup black olives (sliced); 1/3 cup red onion (diced, approx. half of a small onion); 1 cup fresh dill, parsley or cilantro (loosely packed (dill highly recommended)); 1/4 cup tahini (or almond butter); 1/4 cup water; 3 tbsp rice vinegar (or apple cider vinegar); 2 tbsp maple syrup (or liquid sweetener of choice); 1 tbsp yellow mustard; 2 tbsp dried dill weed (dried); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon sea salt (more to taste)

Colourful, flavourful, quinoa pasta salad topped with a creamy, tangy, dill-infused dressing that’s nutrient dense and delicious! It’s simple to prepare and ready in 30 minutes.

Large bowl of quinoa salad with red pepper, olives, and cucumber.

This quinoa pasta salad is a fabulous twist on your classic pasta salad dish. Using quinoa instead of wheat pasta makes this dish higher in protein and minerals, and naturally gluten free.

The dressing in wonderfully creamy and tangy, and delicately coats your salad without drenching it or making it soggy. Absolute perfection.

Is quinoa healthy?

Yes, absolutely. It’s not called a superfood for no reason. 🙂

You’ve probably heard of quinoa before, but did you know it’s in the seed family, and not actually a grain? I was surprised when I first found that out too.

Quinoa, as mentioned above, is protein dense and loaded with minerals. It’s high in fiber, antioxidants and essential amino acids, making it an incredibly nutritious plant based food.

Close up of salad in serving bowl with quinoa, pepper, cucumber, onion, olive and dill.

Why you’ll love it

It’s satisfying like your classic pasta salad, but FAR healthier.
Low in calories and low in fat, so you can enjoy a generous portion!
Simple to make, using common ingredients and ready in just 30 minutes.
Flavourful! From nutty quinoa, juicy cucumbers, sweet peppers, tangy olives and fresh dill, there’s so many wonderful flavours and textures to enjoy!
Customizable. Just sub or omit any veggies you’re not keen on.
Makes great leftovers and tastes delicious chilled or at room temperature.

Quinoa pasta salad in large white serving dish with wooden spoon on the side.

How to make it

(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)

Start by gathering your salad ingredients.

Ingredients to make quinoa pasta salad on white deck.

Then put your quinoa to cook with the vegetable broth. Bring to a boil and lower the heat and simmer until the broth is absorbed. Approx. 12-15 minutes. Once cooked, remove from the heat and set aside to cool slightly.

While that’s cooking, gather the dressing ingredients.

Ingredients to make salad dressing in small bowls on white deck.

Then combine them in a small bowl and set aside. (photos 1-2)

Next, prepare and chop your veggies. (photo 3)

Salad dressing in small bowl and chopped veggies on cutting board.

Your quinoa should be ready by now, so transfer it to a large bowl. (photo 4)

Then add all the veggies to the same bowl and mix together. (photos 5-6)

Large bowl with quinoa, then veggies added on top, and then mixed.

Pour the dressing on top and mix well to evenly coat. (photos 7-8)

Salad dressing being poured on top of quinoa salad and then mixed.

Refrigerate for 1 hour, or longer, to chill, or serve straight away. This pasta salad tastes great both chilled or at room temp.

Large white bowl with quinoa, cucumber, red pepper, olives and dill.

How long does it keep?

Your quinoa pasta salad will keep refrigerated for 3-4 days, making it a great make-ahead option.

It tastes even better the next day, so if time permits, plan to make it the day before and refrigerate overnight.

I don’t recommend freezing.

Can I make any substitutions?

Feel free to sub or omit any veggies you’re not fond of. Some other options that would be great here include:

Corn (thawed frozen, or canned)
Halved cherry or grape tomatoes
Bite sized broccoli florets
Chopped pickles
Green onion or chives
Diced zucchini

If you can’t have sesame seeds, you may sub the tahini for almond butter, with similar results.

More Quinoa dishes