Your Life A to Z Recipe: Tuesday, July 1st, 2014: Quinoa Pasta Salad with Basil, Yogurt & Mint

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Quinoa Pasta Salad with Basil, Yogurt & Mint

Yield:    4 servings     


As needed        Kosher salt
1 cup            Quinoa pasta
1 Tbsp            Olive oil
2-3 each        Ripe tomatoes (approx 1lb), cut in small dice
1/2 each        Red onion, small dice
½ each        Cucumber, peeled, small dice
1/4 cup        Pine nuts, toasted
1/4 cup        Basil, thinly sliced
To taste        Freshly ground black pepper
1 recipe        Yogurt Mint Dressing (recipe follows)
As needed        Basil leaves
¼ lb            Multi-colored cherry tomatoes, halved or quartered depending on size


1.    Fill a medium saucepan with 5 cups water and bring to a boil. Add 1 tsp salt and stir in the pasta; cook approx 5-7 minutes until al dente. Drain well and transfer to a mixing bowl.

2.    Pour olive oil over pasta and toss to coat.

3.    Stir in the diced tomatoes, onion, cucumber, pine nuts and sliced basil. Season with salt and pepper to taste. Transfer to a serving bowl and drizzle with the Yogurt Mint Dressing. Garnish with the basil leaves and cherry tomatoes. Serve at room temperature.

Yogurt Mint Dressing


1 cup            Yogurt (prefer Greek)
2 oz             Feta cheese, crumbled
2 Tbsp            Mint, chopped
1 each            Lemon (zest and about 1/2 Tbsp of the juice)
1 Tbsp            Red wine vinegar
1 tsp            Honey
To taste        Kosher salt and freshly ground black pepper


Whisk together all ingredients in a mixing bowl; taste for seasoning.