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Square overhead photo of quinoa pasta salad garnished with crushed red pepper flakes.

Quinoa Pasta Salad

This Quinoa Pasta Salad is the perfect way to enjoy pasta while keeping your health goals on track. With peppers, olives, artichoke and red onion, this veggie-packed pasta recipe makes a healthy and satisfying meal.
Course Main Course
Cuisine American, Gluten Free
Keyword vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 378kcal
Author Wendy Polisi


  • Saucepan
  • Colander
  • Mixing Bowls


  • 12 ounces quinoa pasta or other gluten free pasta
  • 2 cups cooked red quinoa optional
  • 2 bell peppers any color, cut into strips
  • 1 cup black olives chopped
  • 1 cup artichoke hearts chopped
  • 1 red onion sliced
  • 2 tablespoons capers chopped
  • ½ teaspoon oregano
  • ¾ cup balsamic vinegar dressing more or less to taste
  • Salt and pepper to taste


  • Cook pasta according to package directions. Drain and immediately toss with a couple tablespoons of dressing or olive oil.
  • Meanwhile, in a large bowl combine quinoa, red bell pepper, green bell pepper, olives, artichoke hearts, red onion and capers.
  • Add oregano and the desired amount of balsamic vinegar dressing. Toss well and salt and pepper to taste.


Calories: 378kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 418mg | Potassium: 164mg | Fiber: 4g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 37.5mg | Calcium: 28mg | Iron: 1.2mg