Save This vibrant Quinoa Pasta Salad with Pomegranate Jewel Pop has become my go-to recipe for potlucks and light dinners alike. The combination of fluffy quinoa, tender pasta, and those sparkling pomegranate jewels creates a dish that's as beautiful as it is nourishing. I first created this recipe when looking for something that would impress at a summer gathering without keeping me in the kitchen all day.
I originally made this for a friend's garden party last summer, and now it's requested at nearly every gathering I attend. The pomegranate seeds add such a beautiful pop of color and burst of flavor that everyone asks for my secret ingredient.
Ingredients
- Quinoa: provides complete protein and a fluffy texture that complements the pasta beautifully. Look for pre-rinsed varieties to save time.
- Small pasta shapes: like fusilli or penne catch the dressing in their crevices. Choose a high quality pasta for best texture.
- Cherry tomatoes: offer sweet juicy bites. Select ripe but firm ones for the best texture and flavor.
- Cucumber: adds refreshing crunch. English or Persian varieties have fewer seeds and more flavor.
- Red onion: provides a gentle bite. Soak in cold water for 5 minutes if you prefer a milder flavor.
- Pomegranate seeds: deliver sweet tart pops and visual appeal. Choose a heavy, firm fruit with unblemished skin.
- Fresh parsley: brightens the entire dish. Flat leaf Italian parsley has more flavor than curly varieties.
- Extra virgin olive oil: forms the base of our dressing. Use a good quality one as the flavor really comes through.
- Lemon juice and red wine vinegar: provide acidity balance. Fresh lemon juice makes a noticeable difference.
- Honey or maple syrup: adds just enough sweetness to round out the flavors. Local honey brings subtle floral notes.
- Dijon mustard: emulsifies the dressing and adds depth. Whole grain works too for more texture.
- Sea salt and black pepper: enhance all the other flavors. Freshly ground pepper makes a difference.
Instructions
- Prepare the Quinoa:
- Rinse quinoa thoroughly under cold water using a fine mesh strainer until water runs clear. This removes the natural bitter coating called saponin. Add quinoa to a medium saucepan with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and spread on a plate to cool quickly.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt it should taste like seawater. Add pasta and cook according to package directions until al dente, usually 8 to 10 minutes. Test by biting a piece it should be tender but still have a slight firmness in the center. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Shake colander well to remove excess water.
- Prepare the Vegetables:
- While the grains cook, prepare your vegetables. Slice cherry tomatoes in half. Dice cucumber into 1/4inch pieces no need to peel if using English cucumber. Finely chop red onion if the flavor is too strong, place chopped onion in a small bowl of cold water for 5 minutes, then drain and pat dry. Chop parsley leaves, discarding thick stems. Extract pomegranate seeds by cutting fruit in half and tapping the back with a wooden spoon over a bowl to release the arils.
- Make the Dressing:
- In a small bowl or jar with lid, combine olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until emulsified or seal jar and shake well. Taste and adjust seasoning if needed more salt, more acid, or a touch more sweetener depending on your preference.
- Assemble the Salad:
- In a large mixing bowl, combine cooled quinoa and pasta. Add cherry tomatoes, cucumber, red onion, and most of the pomegranate seeds and parsley, reserving some for garnish. Pour three quarters of the dressing over the salad and gently toss everything together with two large spoons until evenly coated. Add remaining dressing only if needed the grains will absorb some as it sits.
- Final Touches:
- If using, sprinkle feta cheese and pumpkin seeds over the salad. These add protein, texture and a savory element that balances the sweet pomegranate. Garnish with reserved pomegranate seeds and parsley for visual appeal. Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld together and deepen.
Save The pomegranate seeds are truly what make this dish special for me. I discovered their magic when I accidentally bought one instead of a red onion during a rushed grocery trip That happy mistake transformed this from a standard grain salad into something memorable that friends and family now specifically request.
Storage Tips
This salad keeps beautifully in the refrigerator for up to 3 days, making it perfect for meal prep. Store in an airtight container and give it a quick toss before serving. The flavors actually improve after sitting overnight as the dressing penetrates the grains and vegetables. If you're planning to make it ahead, consider adding the pomegranate seeds just before serving to maintain their juicy pop and vibrant color.
Easy Substitutions
Don't worry if you don't have every ingredient on hand. Brown rice works wonderfully instead of quinoa, though cooking time will increase slightly. Any small pasta shape functions well here, including gluten-free varieties. No pomegranate? Try dried cranberries or fresh blueberries for a different but equally delightful jewel effect. Goat cheese makes a creamy alternative to feta, and sunflower seeds can replace pumpkin seeds. For the dressing, balsamic vinegar can substitute for red wine vinegar, bringing a slightly sweeter profile.
Seasonal Adaptations
This versatile salad transforms beautifully with the seasons. In spring, add tender asparagus tips and fresh peas. Summer calls for sweet corn kernels and diced bell peppers. Fall brings opportunities for roasted butternut squash cubes and dried cranberries instead of pomegranate. Winter versions work wonderfully with roasted root vegetables like beets or sweet potatoes. The base remains the same, but these seasonal switches keep the recipe fresh year-round while utilizing what's available locally.
Make It A Meal
While delicious on its own, this salad becomes a complete meal with a few strategic additions. For additional protein, top with grilled chicken breast, salmon, or chickpeas roasted with cumin and paprika. Serve alongside warm flatbread and a dollop of hummus for a Mediterranean-inspired feast. For entertaining, present it on a large platter surrounded by quick-pickled vegetables, olives, and extra feta for guests to customize their plates.
Save Success Stories
This salad has converted many vegetable skeptics in my life. My nephew, notorious for avoiding anything green, devoured a full bowl after being enticed by the pasta and the jewel-like pomegranate seeds. A colleague who claimed to hate quinoa requested the recipe after trying it at our office potluck. Even my father-in-law, a dedicated meat-and-potatoes man, now requests this as a side dish whenever he visits. The combination of familiar pasta with nutritious ingredients seems to bridge the gap for many picky eaters.
This vibrant and flavorful salad is perfect for any occasion. Its make-ahead friendly nature and customizable ingredients make it a year-round favorite.
Recipe FAQ
- → How do I keep the quinoa fluffy?
Rinse quinoa well and cook with the correct water ratio. Fluff with a fork after cooking and let cool fully before mixing.
- → Can I use gluten-free pasta?
Absolutely! Substitute any preferred gluten-free pasta to accommodate dietary needs while preserving texture.
- → What can I use instead of pomegranate seeds?
Try dried cranberries, chopped grapes, or diced apple for a sweet, tart burst similar to pomegranate seeds.
- → Is there a vegan version?
Yes, use maple syrup for the dressing and omit feta cheese for a vegan-friendly bowl full of flavor and nutrients.
- → How far in advance can this be prepared?
Prepare several hours ahead or the day before. Add feta and pumpkin seeds just before serving for best texture.
- → Which herbs pair well in this dish?
Fresh parsley is ideal, but mint or basil can add unique brightness and pair deliciously with pomegranate.