It's the dead of winter and I don't know about you, but I need some summer in my life!
This quinoa pasta salad has all the flavours and feel of summer- fresh herbs and bright flavours. And because we are using quinoa pasta in this recipe, it's complete; meaning you don't need to add meat to fulfill your nutritional requirements.
I'm sending you all my summer vibes!
Summer Inspired Quinoa Pasta Salad
1/4 cup freshly squeezed lemon juice (from about 6 medium lemons)
1 medium red onion onion, chopped
1 pint ripe tomatoes, chopped
1/4 cup chopped fresh dill leaves
1 jar (2 ounces) capers, drained
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup extra-virgin olive oil
1 pound dried quinoa pasta
Set a large pot of water on the stove to boil for the pasta.
Juice the lemons into a large bowl. Chop the onion place in the bowl with the lemon juice. Add the salt and stir to combine. Allow the onions to sit for 10 minutes while you chop the remaining ingredients.
When the water has come to a boil, add 2 tablespoons kosher salt, and cook the pasta to al dente according to package directions. Drain and set aside.
Chop the tomatoes and dill, and add to the bowl with the onion. Add the capers and pepper, stirring to combine. Add the hot cooked pasta to the bowl, and stir to combine. Drizzle the olive oil over the pasta, and toss to coat. Add more salt and pepper to taste if desired. May be served warm, room temperature, or cold (if serving chilled, remove from the refrigerator 30 minutes before eating).