Mediterranean Quinoa Pasta Salad (Vegan)
This Mediterranean-style vegan quinoa pasta salad is bursting with color, flavor and nutrients! Perfect for meal prep, cookouts and hot summer days. Try this protein-packed and gluten-free side dish!

7 oz macaroni pasta gluten-free if needed
⅔ cup dry quinoa rinsed
1 small cucumber, cubed
½ can artichoke hearts in brine (120 g), drained
1 yellow bell pepper, chopped cone #3
1 cup cherry tomatoes halved
1 cup black olives cone #4
1 cup canned chickpeas drained
1 red onion, diced cone #3

½ cup vegan yogurt dressing- (below)

Fresh basil leaves to garnish

Cook the pasta according to the package instructions, then drain and rinse the pasta under cold water. Set aside.
Meanwhile, cook quinoa in a 2Qt until all of the water is absorbed. Remove from heat and let cool while preparing the rest of the salad.
Wash and chop your vegetables, then get a large bowl and combine all of the ingredients for your quinoa pasta salad. Make the quick garlicky vegan yogurt sauce and pour it over the salad. Toss to combine. Garnish with fresh basil leaves and serve immediately or cover the salad with a lid and place it in the fridge for an hour. This allows the flavors to combine!
Notes: Any type of short pasta, from wheat to corn, quinoa or legume-based, can be used for this Mediterranean salad.
If you store the quinoa pasta salad for a couple of days, it’s possible that the dressing will become dry and you may need to add some more before serving and eating the salad. Chilled quinoa pasta salad should get around half an hour at room temperature to allow the flavors to “wake up” before serving.

Creamy Vegan Garlic Yogurt Sauce
Yield: 1 cup
Easy 5-minute vegan garlic yogurt sauce with fresh parsley, garlic and creamy tahini that’s really nutritious and versatile! Perfect for meal prep, salads, wraps and any Mediterranean dish. It’s a true flavor explosion for your taste buds!

⅔ cup soy yogurt, unsweetened (150 g)
1 garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
1 teaspoon apple cider vinegar
2 teaspoons tahini
½ teaspoon salt
Freshly ground black pepper
1 small bunch of fresh parsley

Add all ingredients to a large bowl and whisk until you get a smooth, creamy yogurt dressing.
Serve immediately over salad, bowls or in a wrap and store any leftovers in a glass container in the fridge for up to a week.

Use any fresh herbs for this delicious yogurt dressing! Instead of parsley, you can add dill, thyme, chives, mint and dried herb mixes.
You can omit the tahini if you don’t like it or are looking for a lower calorie and fat dressing.
Any plant-based yogurt works for this recipe as long as it’s unsweetened.

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