Pasta salads aren’t quite the trend that they were back in, shall we say, late in the last century. But I hope it’s not a trend that will go away any time soon. Pasta salads embellished with the right ingredients are easy to make and versatile to use. Corn and tomatoes give this pasta and quinoa salad a summery feel, though you can enjoy it any time of year.
For this pasta salad, you can use any short, chunky shape. I happened to have a small amount of both bowties and twists (I can never remember the difference between roselle and rotini!). Since they have a similar cook time, I used them both the last time I made (and photographed) this.
Pasta salads can serve as main dishes for warm-weather meals and go so well with grilled vegetables and bean dishes. With this, I like to serve a simple bean salad like Super-Quick Two-Bean Salad. Leftovers of this and other pasta salads are also ideal to pack into containers for school or office lunch the next day.
Serving Size: 1
Amount Per Serving:Calories: 188 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 278mg Carbohydrates: 32g Fiber: 3g Sugar: 10g Protein: 5g
Are you new to quinoa?
- Quinoa seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics:
- Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s.
- Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
- The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Somtimes you can purchase a mix of all three colors.
- You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouli-style salads like this one.
- Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).