Quinoa Pasta Salad With Artichoke Hearts - cooking recipe

Ingredients

3 (8 ounce) packages quinoa pasta
3 cups broccoli florets
1 1/2 cups chopped carrots
2 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (8 ounce) bottle Italian salad dressing
1 cup grape tomatoes
1 cup chopped cucumber
1 (8 ounce) package feta cheese, crumbled
2 (2.25 ounce) cans sliced ripe olives, drained
1/4 cup chopped fresh parsley

Preparation

Bring a large pot of lightly salted water to a boil. Cook quinoa pasta in boiling water for 2 minutes; add broccoli and carrots to the water. Continue cooking pasta and vegetables until pasta is cooked through but firm to the bite, 4 to 7 minutes; drain. Rinse with cold water until cool; drain. Transfer pasta mixture to a large mixing bowl.
Toss artichoke hearts with marinade, Italian salad dressing, grape tomatoes, cucumber, feta cheese, olives, and parsley with the pasta mixture. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.