Quinoa Pasta Salad With Artichoke Hearts

• 3 (8 ounce) packages quinoa pasta
• 3 cups broccoli florets
• 1 1/2 cups chopped carrots
• 2 (6.5 ounce) jars marinated artichoke hearts, undrained
• 1 (8 ounce) bottle Italian salad dressing
• 1 cup grape tomatoes
• 1 cup chopped cucumber
• 1 (8 ounce) package feta cheese, crumbled
• 2 (2.25 ounce) cans sliced ripe olives, drained
• 1/4 cup chopped fresh parsley

1. Bring a large pot of lightly salted water to a boil. Cook quinoa pasta in boiling water for 2 minutes; add broccoli and carrots to the water. Continue cooking pasta and vegetables until pasta is cooked through but firm to the bite, 4 to 7 minutes; drain. Rinse with cold water until cool; drain. Transfer pasta mixture to a large mixing bowl.
2. Toss artichoke hearts with marinade, Italian salad dressing, grape tomatoes, cucumber, feta cheese, olives, and parsley with the pasta mixture. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

quinoa pasta, broccoli florets, carrots, italian salad dressing, grape tomatoes, cucumber, feta cheese, olives, parsley

Taken from www.allrecipes.com/recipe/233384/quinoa-pasta-salad-with-artichoke-hearts/ (may not work)