Bright, refreshing, and bursting with color, this Quinoa Pasta Pomegranate Salad is the kind of dish that instantly perks up any table. It’s perfect for busy weekdays, potlucks, or a light and nourishing lunch. The combination of fluffy quinoa, al dente pasta, juicy pomegranate seeds, and crisp veggies gives this salad a satisfying mix of textures. Tossed with a zesty Mediterranean-style dressing, it’s balanced, wholesome, and downright delicious.
Why You’ll Love This Recipe
- A vibrant, refreshing salad with incredible texture
- Vegetarian, nutrient-packed, and easy to make
- Ready in just 30 minutes, great for quick meals
- Perfect for meal prep and stays delicious in the fridge
- Customizable with your favorite veggies and toppings
Ingredients
Salad Ingredients
- Quinoa – Adds protein, lightness, and nutty flavor
- Small pasta (fusilli, penne, etc.) – Provides a hearty, chewy base
- Cherry tomatoes – Juicy bursts of freshness
- Cucumber – Cool, crisp, and hydrating
- Red onion – Adds a sharp, savory bite
- Pomegranate seeds – Sweet-tart pops of flavor
- Fresh parsley – Bright herbal notes
- Feta cheese (optional) – Brings creamy, salty contrast
- Toasted pumpkin seeds – Crunchy, nutty finish
Dressing Ingredients
- Extra virgin olive oil – Smooth, rich base for the dressing
- Lemon juice – Bright citrus tang
- Red wine vinegar – Adds sharpness and acidity
- Honey or maple syrup – Balances the tang with gentle sweetness
- Dijon mustard – Helps emulsify and adds depth
- Sea salt & black pepper – Essential seasoning
How to Make Quinoa Pasta Pomegranate Salad
Prepare the Quinoa
- Rinse quinoa thoroughly under cold water.
- Cook according to package directions.
- Fluff with a fork and let cool completely.
- Tip: Spread the quinoa on a plate for faster cooling.
Cook the Pasta
- Boil pasta in salted water until al dente.
- Drain and rinse under cold water to stop the cooking.
- Tip: Don’t overcook the pasta—firm texture works best in cold salads.
Combine the Salad
- In a large bowl, mix cooled quinoa, cooked pasta, tomatoes, cucumber, red onion, pomegranate seeds, and parsley.
- Gently toss to combine all ingredients evenly.
Make the Dressing
- In a small jar or bowl, whisk or shake together olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
- Continue mixing until the dressing becomes emulsified and smooth.
Dress the Salad
- Pour the dressing over the salad mixture.
- Toss gently to coat everything without crushing the ingredients.
Add Toppings
- Sprinkle with crumbled feta and toasted pumpkin seeds, if desired.
- Refrigerate for 15 minutes to let flavors meld.
- Serve chilled or at room temperature.
Tips for Success
- For extra flavor, season the pasta water generously with salt.
- Make sure the quinoa is fully cooled to prevent wilting the veggies.
- Add the feta just before serving to keep it from dissolving into the dressing.
- Double the dressing if you prefer a saucier salad.
- Toast your pumpkin seeds for richer flavor and crunch.
Equipment Needed
- Medium pot for pasta
- Small saucepan for quinoa
- Mixing bowls
- Jar or whisk for dressing
- Knife and cutting board
Recipe Variations
- Vegan Version: Simply skip the feta cheese.
- Protein Boost: Add chickpeas, grilled tofu, or roasted chicken (if not vegetarian).
- Herb Swap: Use mint or basil instead of parsley for a new flavor profile.
- Extra Crunch: Add sliced almonds, sunflower seeds, or pistachios.
- Fruit Twist: Mix in orange segments or diced apples for more sweetness.
Serving Suggestions
- Serve as a light main dish or refreshing side.
- Pair with grilled veggies, falafel, or pita and hummus.
- Bring to potlucks, picnics, or weeknight dinners.
- Garnish with extra parsley or lemon zest for brightness.
FAQs
Can I make this salad ahead of time?
Yes! It holds up beautifully for up to 2 days in the refrigerator.
What pasta shape works best?
Small shapes like fusilli, farfalle, penne, or rotini work great because they hold dressing well.
Can I replace the quinoa?
Couscous, farro, or barley are great substitutes.
Is this salad gluten-free?
Use gluten-free pasta to make the entire recipe gluten-free.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
How do I keep the pasta from drying out?
Rinsing under cold water and adding a bit of dressing while cooling helps prevent dryness.
Quinoa Pasta Pomegranate Salad
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A refreshing and nutritious quinoa pasta salad mixed with pomegranate seeds and vibrant vegetables, perfect for any occasion.
Ingredients
- 1/2 cup quinoa, rinsed
- 1 cup small pasta (e.g., fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds
Instructions
- Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
- Boil pasta in salted water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine cooled quinoa, pasta, tomatoes, cucumber, red onion, pomegranate seeds, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat.
- Top with feta cheese and toasted pumpkin seeds if desired.
- Refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- Customize vegetables based on seasonal availability.
- Can be made ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Final Thoughts
This Quinoa Pasta Pomegranate Salad is vibrant, nourishing, and irresistibly delicious—a perfect fusion of hearty grains, crisp veggies, and bright Mediterranean flavors. It’s quick enough for everyday meals yet special enough for celebrations. Give it a try in your weekly rotation and enjoy every refreshing, colorful bite!
