- 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
- 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.