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Parve
Easy
30 Minutes
Diets 
This salad is very open to your interpretation and adjustments. The base and concept are delicious though! I love that I snuck in some quinoa. You can also skip the pasta entirely and make this with quinoa only.
16 ounces (450 grams) ditalini pasta, cooked according to package directions
3/4 cup cooked quinoa
1/3 cup tiny chopped sun-dried tomatoes
1/4 cup olive oil
3/4 cup halved Tuscanini Kalamata Olives
1/3 cup washed and chopped fresh parsley or several cubes Gefen Frozen Parsley
1/3 cup sliced scallions
3 tablespoons Tuscanini Red Wine Vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a large bowl, combine cooled pasta, quinoa, sun-dried tomatoes, olives, parsley, and scallions.
Add remaining ingredients to the bowl and toss to coat.
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