Mediterranean Quinoa Pasta Salad (Vegan)

nutriciously.com

PVE

1.5 cups macaroni pasta, gluten-free (about 180 g)

⅔ cup quinoa, uncooked and rinsed

1 cucumber, cubed

½ can artichoke hearts in brine, drained (about 120 g)

1 yellow bell pepper, diced

1 cup red and yellow cherry tomatoes, halved

1 cup black olives rings

1 cup chickpeas, cooked and drained

1 red onion, diced

½ cup vegan yogurt dressing

Fresh basil leaves to garnish

Directions at nutriciously.com

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