This Quinoa Salad recipe is a delicious take on Italian pasta salad, with quinoa replacing the pasta.

Growing up (before we knew about my Celiac Disease/gluten intolerance), my mom often made pasta salad. It was one of my favorites. Even though there are some great gluten-free rice pasta brands out there, I still don't like the texture of gluten-free pasta when eaten cold. Think cold, hard rice. This phenomenon means I haven't enjoyed pasta salad in years.

Cue quinoa. This gluten-free grain is a complete protein and turns out super soft and fluffy, making an excellent replacement for pasta or couscous in this recipe. Millet is another gluten-free grain that would work well.

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What Do I Need To Make Italian Quinoa Salad?

The great part about this recipe is you can adjust the ingredients to your liking. Don't like tomatoes? Leave them out. Want red onion? Go for it. Want a different dressing? Full steam ahead.

Quinoa. I used organic tri-color quinoa. If dining gluten-free, be sure to check your labels.
Cherry tomatoes. I used medley tomatoes for the variety in colors. Tip: I prefer to leave the tomatoes whole, not cut in half, so that they don't become soggy over time.
Bell peppers. I used one green bell pepper.
Cucumber.
Fresh or dried chopped basil.
Black olives.
Chickpeas. Optional.
Pepperoni.
Salami.
Mozzarella Balls.
One recipe Homemade Italian Vinaigrette, or your favorite store-bought Italian dressing.

Other great additions: Fresh chopped basil or parsley, red onion, Kalamata olives, red bell pepper, switch out mozzarella cheese for Colby jack or cheddar, banana peppers, chopped broccoli, roasted red peppers, artichoke hearts, shredded Parmesan cheese, etc.

See how the possibilities are endless?

How To Make:

Cook quinoa according to the package directions. Once cooked and fluffed with a fork, set aside. Allow to cool completely.

For the Homemade Italian Vinaigrette:

While waiting for the quinoa to cool, make the dressing. Add all ingredients to a large glass bowl or mason jar. Whisk or shake to combine. Refrigerate until ready to use.

For the Quinoa Salad:

Wash and chop bell peppers and cucumber into bite-sized pieces. Add to a large bowl along with the whole cherry tomatoes.
Add in the olives and chickpeas.

Then, add the chopped meats and cheeses.

Finally, add in cooled quinoa and the chopped fresh or dried basil.

Stir or fold the mixture gently until all ingredients are evenly distributed.
If serving right away, then add the dressing to the quinoa salad and gently stir. Otherwise, store dressing separately and add as needed. This helps prevent the vegetables from getting soggy.

*I have meal-prepped this recipe for lunch with the dressing already mixed into it and it kept well for 3 days. Keeping the tomatoes whole helps prevent excess moisture, keeping the vegetables fresher for longer.

Enjoy!

Is Quinoa Salad Vegetarian?

You can make this recipe vegetarian by removing the meats and adding in more vegetables. Chickpeas, quinoa, and mozzarella cheese add protein to this recipe.

When To serve Quinoa Salad:

For lunch/meal-prepped work lunches
At a picnic/cookout
At parties/family get-together's
As a cold dinner side

Did You Make This Quinoa Salad? Leave a 5-Star Rating Below!

Quinoa Salad - Italian Style with Pepperoni, Salami, and Mozzarella

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Prep Time: 30

Cook Time: 30

Cooling Time: 45

Total Time: 1 45

Yield:

This tender, fluffy quinoa salad is made with chopped vegetables, fresh or dried basil, olives, chickpeas, cured meats, and cheeses. Lightly tossed together in Homemade Italian Vinaigrette.

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