Quinoa pasta salad with asparagus and basil-yogurt dressing | Sunbasket

Quinoa pasta salad with asparagus and basil-yogurt dressing | Sunbasket

sunbasket.com

We’ve filled these hearty gluten-free pasta bowls with a bushel of our favorite vegetables, from cremini mushrooms to shishito peppers.

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Ingredients

  • 5 ounces quinoa fusilli pasta
  • 1 red onion
  • 2 ounces cremini mushrooms
  • Peeled fresh garlic
  • ⅓ cup cooked cannellini beans
  • ¼ pound asparagus
  • 1 poblano (optional)
  • 1 lemon
  • Fresh basil
  • ¼ cup Greek yogurt
  • 3 ounces baby arugula
  • 3 tablespoons crumbled feta

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