Quinoa Tortelloni Salad

the go-to summer salad

What: Quinoa Tortellini Salad that is healthy and delicious! I was inspired to make this after seeing Costco sell ready made Quinoa Salads & Tortellini Pasta Salads.

Taste: Tangy— uses a lemon and olive oil dressing. Full of flavor from chickpeas, red onion, parsley, cilantro, cucumber, bell peppers, feta cheese, and more.

How It’s Made: Cook quinoa & tortelloni. Chop veggies. Drizzle in dressing. Mix. Enjoy!

What To Serve it With: I like to eat this by itself or as a salad to accompany my main meal. Definitely added in some sliced avocado for that buttery taste that goes beautifully with this tangy salad.

Credit: Inspiration also by Cookie and Kate!

Yield: 4-8 Servings

Author: Sarah Ahn

Quinoa Tortelloni Salad

Quinoa Tortellini Salad that is healthy and delicious! The perfect summer salad that uses a lemon and olive oil dressing. Full of flavor from chickpeas, red onion, parsley, cilantro, cucumber, bell peppers, feta cheese, and more.

Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

1 cup quinoa
2 cups water
10-15 tortelloni (I used Costco's Five Cheese Tortelloni)
1 can chickpeas (15 oz)
2 Persian cucumbers, chopped (no need to seed out)
1 red bell pepper, chopped
1 jalapeño (optional), chopped
3/4 cup red onion, chopped
1 handful Kalamata olives, chopped & pitted
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/2 cup olive oil
1/2 cup fresh lemon juice (you may need more, so buy up to 4-5 lemons)
1 Tbsp red wine vinegar
1 Tbsp garlic, minced
1/2 tsp sea salt
Black Pepper, to taste
Garlic Powder, to taste
1/2 cup feta cheese

Instructions:

In a medium pot, add 2 cups water and 1 cup quinoa over medium high heat. Let it come to a boil, then reduce heat to medium. Cook until quinoa absorbs all water, about 15 minutes. Constantly stir, otherwise quinoa will stick to the pot when absorbing water. Once fully cooked, transfer to a large bowl and refrigerate or put in freeze if you plan to immediately eat this. It needs to be cold when served.
In that same pot, add water (enough water for tortelloni to boil in) and let it boil. Add in tortellini and cook for 2 minutes (it doesn't take long to cook). Strain after 2 minutes and set aside.
In the meantime, prepare your ingredients and add to a large bowl: 1 can chickpeas (15 oz), 2 Persian cucumbers (chopped, no need to seed out), 1 red bell pepper (chopped), 1 jalapeño (chopped, optional). 3/4 cup red onion (chopped), 1 handful Kalamta olives (chopped & pitted), 1 cup fresh parsley (chopped), 1/2 cup fresh cilantro (chopped).
Once the quinoa is cool, add quinoa to the large bowl filled your chopped ingredients. Add in tortelloni. Add in the dressing (you will probably need more, but let's start with this: 1/2 cup olive oil, 1/2 cup fresh lemon juice, 1 Tbsp red wine vinegar, 1 Tbsp garlic, minced, 1/2 tsp sea salt, Black Pepper (to taste), Garlic Powder (to taste).
Mix gently (be careful to not break tortelloni). And give it a taste. You will need to adjust to taste. Slowly add in more olive oil, fresh lemon juice, red wine vinegar, sea salt, black pepper, and garlic powder until you reach the desired taste you enjoy. Once achieved, sprinkle in feta cheese.
Serve immediately with sliced avocados or store in refrigerator.