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QUINOA PASTA SALAD WITH CHICKEN SAUSAGE

Make this quinoa pasta salad with seasonal veggies, homemade Italian dressing, and tons of spices for a delicious summertime salad that doubles as dinner!

quinoa-pasta-salad

One of my favorite summer dishes is a big ol, chunky pasta salad made with tons of veggies and a deliciousItalian Dressing. I thought I’d throw in a little extra protein to make this into a hearty meal that the whole family will love!

In this recipe, I went for all the classic flavors, but feel free to use whatever veggies are in season or in the garden!

quinoa-pasta-salad2

Who else finds it really hard to eat some sort of raw veggie every single day? I find I snack on raw fruit much more than veggies, which is what made me so happy about this recipe. All the veggies used in it are 100% raw, crunchy, and delicious. Yes please.

Check out this rainbow of deliciousness…

veggies

I kept things gluten-free by using Ancient Harvest Lentil and Quinoa Supergrain Pasta. It doubles as a noodle and a protein boost because of all the good stuff it’s made with. Check out the ingredient list here.

The one tip I have with this pasta is DO NOT OVER COOK IT! That goes for any pasta

Ingredients
  • 1 container of Ancient Harvest Proetin Power Gluten Free Lentil and Quinoa Supergrain Pasta Rotelle
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup red onion, diced
  • 2 cups broccoli, sliced into small pieces
  • 1 yellow pepper, diced
  • 3 chicken sausages (cooked), thinly sliced
  • ⅔ cup Italian dressing
Instructions
  1. First, cook your noodles by following the directions on the back of the box. Once your noodles are done, refrigerate for at least 2 hours so that the noodles can fully chill.
  2. When you are ready to make the salad, slice veggies and chicken sausage (I used leftover grilled chicken sausage because I liked the grilled taste) and place in a large bowl. Add in noodles and Italian dressing and mix.
  3. Serve cold.

 

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