This quinoa pasta salad with crisp cucumber offers a burst of freshness in every bite. Featuring tender quinoa pasta mingled with vibrant diced cucumber, bell pepper, and a zesty herbaceous dressing, this salad delivers a symphony of flavors and textures. The medley of ingredients, including parsley and optional mint leaves, harmonizes effortlessly with the tangy dressing of lemon juice, red wine vinegar, and extra-virgin olive oil. This versatile dish welcomes personalization with add-ins like cherry tomatoes, olives, or feta cheese, creating a customizable and satisfying salad perfect for a light lunch or a refreshing side at any gathering.
Ingredients:
- 8 ounces quinoa pasta (or any other pasta of your choice)
- 1 large cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper (any color), diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves (optional)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice (adjust to taste)
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Optional add-ins: cherry tomatoes, olives, crumbled feta cheese, chickpeas
Instructions:
- Cook the quinoa pasta according to the package instructions. Drain and rinse it under cold water to stop the cooking process. Let it cool completely.
- In a large mixing bowl, combine the cooked and cooled quinoa pasta with diced cucumber, chopped red onion, diced bell pepper, chopped parsley, and chopped mint leaves (if using).
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the pasta and vegetables. Toss everything together until the salad is evenly coated with the dressing.
- Taste the salad and adjust seasoning or add more lemon juice/vinegar if desired.
- If using optional add-ins like cherry tomatoes, olives, feta cheese, or chickpeas, add them to the salad and gently toss to combine.
- Refrigerate the quinoa pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
- Calories: Around 250-300 calories
- Total Fat: Approximately 10-15g
- Saturated Fat: Around 1-2g
- Carbohydrates: Approximately 35-40g
- Dietary Fiber: Around 8-10g
- Sugars: Approximately 6-8g
- Protein: Around 10-12g