Quinoa Pagoda Salad with Avocado, Tomatoes, Basil and Feta Cheese

At least in Southern California, it is quickly becoming the time of year to retire casserole hot dishes and welcome spring salads with fresh, organic ingredients.

Quinoa Pagoda Salad with Avocado, Tomatoes, Basil and Feta Cheese

Servings
2 large servings or 4 small side servings

Ingredients

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  • 1 12 oz box Quinoa Garden Pagoda Pasta (or your favorite gf pasta)
  • 1 cup Cherry or Cherub Tomatoes, quartered
  • 1 cup Avocado, chopped
  • 1/4 cup Fresh Basil, chopped
  • 1/4 cup Feta cheese, crumbled
  • 1/4 cup Italian Vinaigrette dressing, gluten free

Directions

  • Cook pasta according to package
  • Drain, but do not rinse
  • Immediately toss with Italian dressing and feta cheese while the pasta is still warm
  • Add remaining ingredients and toss
  • Serve
Prep Time: 05 - 10 Minutes
Cook Time: 06 - 8 Minutes
Total Time: 11 - 18 Minutes
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