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.

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.
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.
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.
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.
Then combine them in a small bowl and set aside. (photos 1-2)
Next, prepare and chop your veggies. (photo 3)
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)
Pour the dressing on top and mix well to evenly coat. (photos 7-8)
Refrigerate for 1 hour, or longer, to chill, or serve straight away. This pasta salad tastes great both chilled or at room temp.
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
- Mini Quinoa Sweet Potato Muffins
- Cabbage Quinoa Salad with Oil Free Vinaigrette
- Instant Pot Vegetable Soup with Quinoa
- Coconut Quinoa w/ Lime & Cilantro
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 2 cups dry quinoa rinsed
- 4 cups low sodium vegetable broth
- 1 red bell pepper
- 1 cup celery diced, approx. 2 ribs
- ½ cucumber diced
- ½ cup black olives sliced
- ⅓ cup red onion diced, approx. half of a small onion
- 1 cup fresh dill, parsley or cilantro loosely packed (dill highly recommended)
For the Dressing
- ¼ cup tahini or almond butter
- ¼ cup water
- 3 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoon maple syrup or liquid sweetener of choice
- 1 tablespoon yellow mustard
- 2 tablespoon dried dill weed dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt more to taste
Instructions
- Add the quinoa and vegetable broth to a small pot. Bring to a boil, then reduce heat and simmer until the broth is completely absorbed, approx. 12-15 minutes. Stir often towards the end of cooking. Set aside to cool slightly.
- While the quinoa is cooking, add all the dressing ingredients in a small bowl and mix well. Set aside, Then chop up your veggies, if you haven't already.
- Transfer your cooked quinoa to a large bowl and add all the veggies and mix. Then pour the dressing on top and mix well to evenly coat. Chill for 1 hour or longer, or enjoy immediately.
Notes
- Corn (thawed frozen, or canned)
- Halved cherry or grape tomatoes
- Bite sized broccoli florets
- Chopped pickles
- Green onion or chives
- Diced zucchini
Lucie
I made this dressing for a rice salad that I whipped together for lunch today – the creamy dill flavour was so good, complimented the salad very well, and was a hit among the peeps 🙂
Rosa
Thrilled everyone enjoyed it. Thanks for the review. 🙂
Debbie
My only problem is that you called it pasta salad. I almost just passed on reading the recipe because you called it a pasta salad.. I don’t eat pasta. Recipe was very tasty..
Rosa
Glad you enjoyed!
Jennifer Lynn Beckner
I didn’t make the salad but made the dressing and it’s now our new favorite!! It’s like a honey mustard ranch…so creamy and the dill is spot on! LOVE!
Rosa
Fantastic, so glad you enjoyed! Thanks for sharing Jennifer.
Lisa
Wow! This came out even better then expected! So much flavor, so delicious and way healthier then regular pasta salad!!! Amazing!!
Rosa
So glad you enjoyed it so much Lisa. Thanks very much for the review. 🙂