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If you think hummus is just for dipping, think again! This hummus pasta salad combines store-bought roasted red pepper hummus with gluten-free pasta, arugula, carrots, artichoke hearts, tomatoes and olives for an easy and flavorful spring or summer side dish. Serve this vegan side with your favorite veggie burgers, barbecue tofu, tempeh, grilled portobello mushroom sandwiches and more!
I don’t know how you feel, but to me, hummus is like the answer for ALL the things.
Hungry? Eat some hummus.
Bored? Eat some hummus.
Sad? Eat some hummus.
Having a party? Serve and eat some hummus.
See! Hummus is the perfect solution.
So, why not take that gloriousness that is hummus and add it to the fabulousness that is pasta, throw in some veggies and voila...you have created the magicalness that is HUMMUS PASTA SALAD!
Now let's make some magic...
Ingredients you'll need
- Store-Bought Roasted Red Pepper Hummus
- Gluten-Free Pasta (I used Modern Table brand red lentil rotini)
- Baby Arugula
- Grape Tomatoes
- Canned or Jarred Artichoke Hearts (not marinated or seasoned)
- Kalamata Olives
- Freshly Squeezed Lemon Juice
- Olive Oil
- Salt & Pepper
How to make this hummus pasta salad - step by step
Start by cooking the pasta according to package directions.
While the pasta is cooking, chop the arugula and slice the Kalamata olives and grape tomatoes lengthwise.
Then, pulse the carrots in a food chopper or food processor until roughly chopped.
Next, add the artichoke hearts and pulse until they are chopped. (If you do not have a food chopper or processor, you can grate the carrots and finely chop the artichoke hearts).
When the pasta is done, drain in a colander and rinse under cold water.
Stir the pasta so that the additional water drains as well.
Allow to stand about 1-2 minutes.
Then, add the pasta to a large mixing bowl. Add the hummus, olive oil and lemon juice and stir to combine.
Next, add the carrot and artichoke mixture, arugula, olives and tomatoes and stir to combine.
Season with salt and pepper to taste.
Enjoy right away or cover and refrigerate until ready to serve.
What's the best gluten-free pasta to use?
I think this pasta salad works well with lentil pasta, chickpea pasta or brown rice pasta. The best shapes to use are rotini, casarecce, penne and bow ties.
Can I use a different flavor of hummus?
Yes! Try experimenting with plain, roasted garlic, pine nut, olive or sun-dried tomato hummus flavors to change things up.
Can I change up the other ingredients?
Of course! I think this dish would work with some cucumbers and/or sweet bell peppers as well as roasted red peppers (especially if you're using a hummus flavor other than roasted red pepper).
You can also try switching up the arugula with some fresh spinach instead, swapping out the grape tomatoes for sun-dried and experimenting with other olive varieties in this salad.
Ideas for serving
You can also serve alongside grilled portobello mushroom sandwiches, barbecue tofu or tofu/tempeh skewers.
How to store leftovers
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. You may need to add more olive oil to moisten it up as it will dry out during storage.
You might also enjoy:
Hummus Pasta Salad
- 8 oz gluten-free pasta (I used Modern Table lentil rotini)
- 2 medium carrots, peeled and cut into large pieces
- 3 oz canned or jarred quartered artichoke hearts, drained but not marinated or seasoned (approximately 1/2 cup)
- 2 cups baby arugula, chopped
- 6 oz grape tomatoes, sliced lengthwise (approximately 1 cup before slicing)
- 3 oz Kalamata olives, sliced lengthwise (approximately 1/2 cup before slicing)
- 8 oz package store-bought roasted red pepper hummus
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Sea salt or kosher salt to taste
- Freshly ground black pepper to taste
- Cook pasta according to package directions. Be sure not to overcook or it will become too mushy.
- While the pasta is cooking, pulse the carrots in a *food chopper or food processor until roughly chopped. Add the artichoke hearts and pulse until they are chopped.
- When the pasta is done, drain in a colander and rinse under cold water. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
- Add the pasta to a large mixing bowl. Add the hummus, olive oil and lemon juice and stir to combine.
- Add the carrot and artichoke mixture, arugula, olives and tomatoes and stir to combine.
- Season with salt and pepper to taste. Enjoy right away or cover and refrigerate until ready to serve.
(Please refer to the post above for instructional photographs for this recipe)
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