If you’re looking for a light, refreshing pasta salad that won’t weigh you down, this Quinoa Fusilli Pasta Salad is for you. It’s packed with simple, vibrant ingredients and comes together in just under 20 minutes, making it perfect for lunchboxes, picnics, or last-minute gatherings.
I love this meal or lunch probably as much as I love my Eggless Salad Pockets.
It’s fresh, gluten-free, and loaded with veggies. But the best part? It’s totally no-fuss. You don’t need to measure a thing - just eyeball your ingredients, toss them all together, taste as you go, and it always turns out delicious. It’s the kind of recipe that’s impossible to mess up, and it holds up well in the fridge, so go ahead and double the recipe.
I made this so many times for my lunchbox and my kids' lunchboxes because it's ready in about 15-20 minutes if you multitask, but you can always make it the night before.
It's part of my series of Trader Joe's school lunch ideas, where you will find recipes like my Mini Hummus & Veggie Pinwheels, Vegan Mac & Trees, and Nut Butter & Jelly Roll Ups.
But just like Peanut Butter & Banana Roll-Ups, this nutritious pasta salad isn’t just for lunchboxes - it’s a total multitasker. Whip it up for your next picnic, BBQ, or pool party. It’s sturdy enough to sit out, fresh and light enough to feel summery, and flavorful enough that even non-vegan folks will love it.
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Why I Love This Recipe
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Naturally gluten-free and vegan, but still a hit with everyone.
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It’s made entirely with Trader Joe’s ingredients (hello, one-stop shopping!).
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Packed with veggies and protein, but still kid-approved (and adult-craved).
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Made with one of the few alternative pastas that I really like - quinoa fusilli.
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It's super simple and comes together in 15 -20 minutes—great for busy weekday mornings or last-minute invites.
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Travels well for school lunches, picnics, potlucks, or poolside snacking.
Ingredients
This is part of my series of easy school lunches using Trader Joe's ingredients, but feel free to use your favorite brands.
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Quinoa Fusilli: Trader Joe’s quinoa fusilli is gluten-free and has a hearty texture. Cook just shy of al dente so it doesn’t fall apart when tossed. To substitute, use any short pasta like penne, elbows, or rotini.
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Cherry Tomatoes: Sub with heirloom tomatoes if needed.
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Cucumber: Persian or English cucumbers are best (less seedy and watery). Dice small for kid-friendliness.
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Red Onion: A little goes a long way. Chop finely for mellow flavor or soak in cold water for 10 minutes to reduce sharpness.
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Vinaigrette: For this recipe, I'm using the seasonal Mango Vinaigrette from Trader Joe's. It's a sweet but light dressing that kids and adults love. Use your favorite bottled brand or a homemade version when it is out of season.
See the printable recipe card for suggested quantities and a full list of ingredients.
Variations
- Swap the seasonal Mango vinaigrette for vegan ranch or blueberry vinaigrette.
- Add vegan feta for a creamy bite.
- Add artichoke hearts, sun-dried tomatoes, and a sprinkle of oregano for older children or adults.
How To Make Quinoa Fusilli Pasta Salad
This is an easy and light-tasting salad. See the complete printable recipe card below for the details.
Step 1: Cook the Pasta: Cook the quinoa fusilli according to package directions, which states 7-10 minutes. Watch it carefully, starting around 6 minutes, because it goes from firm to mushy really quickly. Drain and rinse with cold water to cool.
Step 2: Prep the Veggies: For time efficiency, prep your veggies while the pasta boils. Add everything to a large bowl, including the drained, rinsed, and cooled pasta.
Step 3: Dress & Season: Drizzle with vegan dressing and toss well to coat. Season with salt and pepper to taste.
Step 4: Chill or Serve: Serve immediately or refrigerate to allow the flavors to meld. Pack in lunchboxes or scoop into a bowl. Serve with extra dressing, if desired, as the pasta soaks it up quickly.
Top Tips
- Slightly undercook your quinoa fusilli by a minute. This helps it hold up better after tossing and prevents the pasta from becoming mushy, which can happen easily with quinoa fusilli. Keep a close eye on it!
- When packing a lunchbox or serving at a gathering, add extra dressing - pasta tends to absorb it. For school lunches, tuck a little container of dressing on the side to drizzle just before eating. To see what gear I recommend for leak-proof school lunches, visit Best Lunchbox Gear for Kids (And What to Skip).
- If storing for later, toss half the dressing with the pasta first, then add the rest after it chills. This keeps the flavor fresh and punchy.
- Cut veggies into bite-size pieces to make them kid-friendly and easy to eat on the go.
Equipment
Do I really chop up these veggies in the morning for my kids? Yes. Yes, I do.
But before you crown me Lunchbox Overachiever of the Year, let me confess: I’ve got decent speed-chopping skills, I’m only cutting a handful of things, and I totally cheat by buying at least the olives pre-sliced.
You can always use a quick veggie chopper (I don't have this exact one, mine is old and discontinued) or knock out the chopping the night before. You can make the pasta fresh in just 7 minutes in the morning, making it a quick process.
Serving Suggestions
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Pack it in a bento box with fruit and a cookie, such as Vegan Double Chocolate Crinkle Cookies.
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This light pasta salad pairs well with vegetarian burgers, such as Vegan Chickpea Burgers, or skewers like Grilled Vegan Kebabs.
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Spoon it over a bed of spinach or arugula for a quick salad-meets-pasta moment.
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Serve chilled with a side of crackers or Graham crackers, along with fresh fruit, for a picnic or beach day.
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Pasta Salad FAQS
Yes! This salad keeps well. Keep it chilled and toss again before serving. Add a splash of extra dressing if it looks a little dry. If you're not serving it right away, hold off on the dressing until just before serving for a fresher taste.
This salad keeps well for 3 days in an airtight container. It’s great for batch prep and busy weeks.
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Drop a comment and tell me how this Trader Joe's Quinoa Pasta Salad turned out! Did you love it? Was it surprisingly edible? Or a full-on “I'll skip this one.” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
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Easy Trader Joe’s Quinoa Fusilli Pasta Salad
Ingredients
- 8 ounces Trader Joe's Quinoa Fusilli (half a bag) or any short pasta like elbows or penne
- ½ cup cherry tomatoes halved; sub with grape or heirloom tomatoes
- 1 cup cucumber diced
- ¼ - ½ cup black olives sliced
- ½ cup red bell pepper diced
- 1 can chickpeas drained and rinsed
- ¼ cup red onions chopped; sub with yellow onion
- 2-3 tablespoons fresh parsley chopped; sub with basil
- ½ cup Trader Joe's Mango Vinaigrette sub with vegan ranch dressing
- salt and fresh cracked pepper to taste
- ½ block Trader Joe's Sriracha Baked Tofu optional; chopped into small cubes *Note - It is not spicy and fine for little kids.
Instructions
- Cook the Pasta: Cook the quinoa fusilli according to package directions. Drain and rinse with cold water to cool.
- Prep the Veggies: While the pasta cooks, chop your veggies—halve the tomatoes, dice the cucumber, pepper, and onion, and slice the olives (if necessary).
- Combine: In a large bowl, toss the cooled pasta with all the chopped veggies, chickpeas, fresh parsley, and tofu if using.
- Dress & Season: Drizzle with vegan dressing and toss well to coat. Season with salt and pepper to taste.
- Chill or Serve: Serve immediately or refrigerate to let flavors meld. Pack in lunchboxes or scoop into a bowl for your next summer hangout.
Regi Pearce says
This is so easy, fresh, and comes together fast! Love that I can use up leftover veggies and the quinoa pasta holds up so well.