Since Sunday was Mother’s Day and tomorrow is my Mom’s birthday, I thought I would share a variation of one of her best recipes. Besides her cheesecake, her pasta salad is probably the most requested dish that she makes. I decided to make a quinoa version of the recipe because I am on this quinoa kick, lately. It also means that I can indulge in one of my favorite dishes with a lot less guilt!
One of the things I love about the pasta salad and its quinoa counterpart is that everything can be done ahead of time and then assembled a the last minute. Personally, I think it tastes better the next day when all the flavors have had a chance to marinate together.
I also think this would be a great alternative to a mayonnaise based chicken or pasta salad if you were going to a picnic or a potluck this summer. It is very light and healthy, but I think it will be a crowd pleaser!
Click here to print the recipe
*You can use your favorite vinaigrette or Italian dressing.I recommend reserving 2 tbsp, but only dress the salad with 1 tbsp. You can always add more dressing if you like, but cannot take it away.
**Quinoa quadruples in size when cooked. I used 3/4 dry quinoa and 1.5 cups of water.
***If you don’t like cilantro, you can use just about any fresh herb, like basil or parsley.