7 oz. macaroni pasta (200 g), gluten-free if needed
⅔ cup dry quinoa (115 g), rinsed
1 small cucumber, cubed
½ can artichoke hearts in brine (120 g), drained
1 yellow bell pepper, finely chopped
1 cup cherry tomatoes (100 g), halved
1 cup black olives rings (130 g)
1 cup canned chickpeas (165 g), drained
1 red onion, diced
½ cup vegan yogurt dressing
Fresh basil leaves to garnish
Directions
After cooking the pasta, follow the package directions to drain and rinse it under cold water. Next, set it aside.
Meanwhile, cook the quinoa in a separate saucepan until all of the water is absorbed. Remove from heat and let cool while you prepare the rest of the salad.
Toss everything in a large mixing bowl along with your vegetables and then let it sit for an hour or longer before serving.
To make the garlicky vegan yogurt sauce, simply mix all of the ingredients together then pour it over your salad. Toss to combine everything and enjoy!
Top with fresh basil leaves and serve immediately or if you’re patient enough for the flavors to meld, cover the salad with a lid and store it in the fridge for an hour.
