Servings: 8

Weight Watcher Smart Points: 7

Preparation Time: 25 Minutes

Cooking Time: 20 Minutes

Ready In: 45 Minutes


  • 8 baby carrots, quartered lengthwise
  • 1 cup halved cherry tomatoes
  • 2 to 3 tablespoons minced fresh dill
  • 1/4 cup minced fresh parsley
  • 3 tablespoons olive oil
  • 2 cups small pasta (tiny shells, ditalini, or other)
  • 1/3 cup chopped green pimento olives
  • 1 cup quinoa (red, white or a combination), rinsed
  • 1/4 cup red wine vinegar
  • salt and freshly ground pepper to taste
  • 2 scallions, green parts only, thinly sliced
  • 1/4 cup vegan mayonnaise
  • 1 red or yellow pepper, cut into approximately 1/2 inch dice


  1. Combine the quinoa with 3 cups water in a medium saucepan
  2. Bring to a rapid simmer, than cover and simmer gently until the water is absorbed, about 15 to 20 minutes
  3. If the quinoa is not quite done, add 1/2 cup water and continue to cook until absorbed
  4. Allow to stand off the heat, uncovered, until at room temperature.Cook the pasta according to package directions until al dente, then drain.Combine the cooled quinoa with the cooked pasta in a large serving bowls
  5. Add the remaining ingredients except the last two
  6. Toss gently but thoroughly.If time allows, cover the salad and refrigerate for 1 to 2 hours before serving
  7. Just before serving, stir in the cherry tomatoes and olives
  8. (Wendy’s note: try not to eat too much…this is good!)

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