Happy New Year, my friends!

May this year be filled with happiness, joy, prosperity, health and an abundance of love. Enjoy the positive vibes that a new start brings and keep your heart open to possibility. Remember that all of your dreams are within reach, and that everything is possible.

Today, I offer you a healthy pasta salad recipe that is perfect to make ahead and keep in the fridge for when you need something hearty to satisfy you and keep you on track while nourishing your body in a positive way.

This quinoa pasta salad is a no-fuss recipe with an intentionally short list of ingredients, many of which are common pantry items. It takes little effort to make and can be done in a matter of minutes.

My favorite way to serve this pasta salad is over a healthy bed of crisp greens that will keep you radiant from the inside out. The tang from the lemon juice and vinegar, along with the kick from the garlic, and the herbaceous fresh flavor of the cilantro, makes this a vibrant pasta salad full of flavor!

I hope you enjoy!

“Cheers to a new year and another chance for us to get it right.”  ~Oprah Winfrey

Gluten-Free Quinoa Pasta Salad Recipe

Ingredients:

• 8-oz (227g) box Quinoa Gluten-Free Pasta (I used Ancient
  Harvest Organic Quinoa Gluten Free Pasta – Elbows)
• 1 small onion or ½ a large one, diced
• 2 tomatoes, diced
• ¼ cup cilantro, roughly chopped
• Salt & pepper to taste (approximately 1/4 – 1/2 tsp. sea salt 1/8 – 1/4 tsp. pepper)

Dressing Ingredients:

• 1 clove garlic, minced
• ½ tsp. sea salt
• ¼ tsp. pepper
• ½ tsp. dried thyme
• 2 Tbsp. lemon juice or juice of ½ a lemon
• ¼ cup balsamic vinegar
• 1/3 cup extra virgin olive oil

Directions:

Boil pasta in salted water according to al dente package instructions. Mine took 6 minutes. Drain and set aside.

Meanwhile, prepare dressing by combining minced garlic, salt, pepper, thyme, lemon juice, balsamic vinegar and olive oil in a medium bowl, whisking until combined. Alternatively, you can add all ingredients to a Mason jar, put the lid on tightly, and shake, shake, shake.

In a large bowl add diced onion, tomato, cilantro, and pasta. Pour dressing over the pasta mixture and stir to evenly coat the pasta salad.

Season pasta salad to taste, add approximately ¼ – 1/2 tsp. sea salt and 1/8 – ¼ tsp. pepper, stir.

Store the pasta salad in an airtight container in the fridge. Pasta salad is much better made ahead of time to allow the pasta time to marinate in the dressing. I recommend allowing the pasta salad to sit in the fridge for at least 3 hours or overnight.

With love, gratitude, and the warmest wishes for a very Happy New Year,

Wendy Irene