Meatless Monday: Sweet Lime Quinoa Pasta Salad

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Bright, light, cool, quick and easy meals are essential for summer (and taste great year round!).  I whipped up this vibrant, gluten and dairy free pasta salad for a friend’s BBQ this weekend.  It was a perfect side to go with all of the fresh fruits and veggies, salads and homemade veggie burgers on the grill.  Even the hard core carnivores in attendance enjoyed the bright green pasta dish!  Pasta salad also makes for perfect leftovers – try adding it to a green salad for lunch.

It’s easy to make substitutions.  Use any fresh herbs for the dressing that you like or may have on hand growing in your garden.  Most veggies taste delicious chopped up in this salad so while I had peppers and broccoli already in my fridge you could easily substitute any of your favorite fresh vegetables.

You can eat the rainbow of health promoting, immune supporting phytonutrients all in one meal with plenty of orange, green and red/purple antioxidants found in these veggies.

Fresh herbs are loaded with phytonutrients too.  Basil contains vitamins C, K and A, iron, calcium and magnesium plus antibacterial and anti-inflammatory properties.  Chives are a member of the onion family which offers numerous phytonutrients like allicin, which is best known for its ability to help lower cholesterol, blood pressure, and boost our infection and cancer-fighting potential.  Parsley is a green food superstar offering vitamins A, C and B and folate which is important for heart health and also reducing the risk of certain types of cancers.

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Pasta Salad:

  • 4 cups quinoa pasta, cooked
  • 1 orange bell pepper (capsicum)
  • 1/2 green bell pepper (capsicum)
  • 1 carrot
  • 1/2 red onion
  • 1 cup broccoli, chopped
  • 2 tbsp fresh chives, chopped

Honey Lime Dressing:

  • 1/2 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 lime, squeezed
  • 3/4 cups black beans, drain and rinse from BPA free can or from dry already soaked and cooked
  • 1/2 tsp sea salt, to taste
  • 1/4 tsp fresh ground black pepper, to taste
  • 1/4 cup fresh chives
  • 1 handful parsley
  • 1 handful basil
  • 1/4 avocado
  • 1 1/2 tsp honey or pure maple syrup
  • water as needed if too thick

Dressing Yield: 1 cup/8 oz/ 240 mL


1.) Boil water, add pinch of sea salt (optional).

2.) Prepare pasta according to package (I used quinoa pasta and cooked it for 11 minutes but brown rice pasta works well for gluten free pasta too.)

3.) While pasta is cooking, chop peppers, onion, broccoli, chives.

4.) Prepare dressing by adding all ingredients to blender except lime.  Squeeze lime over other ingredients in blender.  Blend well.

5.) Once pasta is ready, drain into colander, let cool and transfer to large bowl.

6.) Add chopped vegetables.

7.) If using BPA free canned beans, drain and rinse, otherwise scoop beans from pre-cooked dried beans made earlier and add to pasta and vegetables.

8.) Pour dressing over pasta starting with half the amount.

9.) Stir to mix dressing into pasta and vegetables, adding more dressing as desired.  I used the whole batch of dressing but it tastes great over green salads so you may want to save for leftovers.


  • Quinoa pasta – brown rice or whole wheat pasta
  • Olive oil – avocado oil, flax oil
  • Chives – scallions, green onions
  • Lime – lemon
  • Apple cider vinegar – white wine vinegar
  • Orange pepper – red or yellow bell pepper
  • Green bell pepper – other green veggies like zucchini (courgette), cucumber, celery
  • Carrot – summer squash

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 6 - 8

  • Nutrition per serving:
  • Calories370
  • Fat16g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium15mg
  • Carbohydrates56g
  • Fiber6g
  • Sugars3g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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