![['A close-up of a vibrant quinoa pasta salad with fresh vegetables and a drizzle of vinaigrette.', 'A side view of a colorful quinoa pasta salad featuring cucumbers, tomatoes, and black olives.', 'A detailed capture of quinoa pasta salad garnished with dill and a lemon vinaigrette.', 'A rich and appetizing quinoa pasta salad showcasing tri-colored quinoa and fresh ingredients.']](https://simpleflavoria.com/wp-content/uploads/2026/06/u6426281249_close_up_photo_side_view_from_reddit._taken_with__7567a301-aee8-40b6-85f5-e768aabe9486_0.webp)
Quinoa Pasta Salad with Lemon Dill Vinaigrette
A fresh and vibrant quinoa pasta salad tossed with a zesty lemon dill vinaigrette, perfect for a light lunch or side dish.
Ingredients
Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tbsp lemon juice (about 1 1/2 lemons)
- 3 tbsp dijon mustard
- 1 tbsp honey
- 2 tbsp fresh dill (chopped)
- 1 clove garlic (minced)
- 1/2 tsp salt (more to taste)
- to taste fresh ground black pepper
- 1 cup tri-colored quinoa
- 2 cups water
- 12 ounces gluten-free brown rice pasta (cooked as directed on the packaging)
- 2 cups cucumbers (diced)
- 1 cup grape tomatoes (diced)
- 1 cup red onion (finely chopped)
- 1 6 oz can of black olives (drained and sliced in half)
Instructions
- Combine all vinaigrette ingredients in a jar and mix well; set aside.
- Cook quinoa with 2 cups water until water is absorbed; let cool.
- Mix cooked pasta, quinoa, cucumbers, tomatoes, onions, and olives in a large bowl. Add vinaigrette and toss.
- Serve immediately or refrigerate for later; store leftovers in fridge for 3-4 days.
Notes
For extra flavor, add fresh herbs or a squeeze of lemon before serving.