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.

Prep Time 10

Cook Time 10

Total Time 20

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close-up overhead of hands holding pasta salad up.

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...

overhead of hummus pasta salad in a bowl being held up by two hands.

Why you'll love this healthy pasta salad

A versatile side dish that can go with any main
Easy pasta salad that only takes 20 minutes to make
Great for hummus lovers like me - a big bowl is just what you need
A delicious homemade creamy "sauce" that brings a delicious twist to this classic cold pasta salad
A healthy and easy comfort food meal to take to potlucks, picnics, and parties

overhead of pasta salad in a bowl with a spoon next to it on a kitchen towel.

Ingredients you'll need

Store-Bought Roasted Red Pepper Hummus
Gluten-Free Pasta (feel free to use traditional pasta if not avoiding gluten)
Baby Arugula
Carrots
Grape Tomatoes
Canned or Jarred Artichoke Hearts (not marinated or seasoned)
Kalamata Olives
Fresh Lemon Juice
Olive Oil
Salt & Black Pepper

How to make this hummus pasta salad

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 pasta in a colander and rinse under cold water.

Stir the cooked 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.

pasta in mixing bowl with hummus mixed in.

Next, add the carrot and artichoke mixture, arugula, olives and tomatoes and stir to combine.

overhead of pasta salad after being mixed in a mixing bowl with a wooden spoon.

Season with salt and pepper to taste.

Enjoy right away or cover and refrigerate until ready to serve.

What are the best gluten-free pastas to use?

I think this pasta salad works well with lentil pasta, chickpea pasta, brown rice pasta, or a bean and rice/quinoa blend. 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 hummus, roasted garlic, pine nut, olive or sun-dried tomato hummus flavors to change things up.

You can even make your own homemade hummus recipe to use in this hummus pasta recipe.

overhead of pasta salad in a bowl with a spoon in it.

Can I change up the other ingredients?

Of course! I think this pasta salad recipe would work with some cucumbers and/or sweet bell peppers like orange, yellow, or red bell pepper 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 cherry tomatoes or sun-dried tomatoes.

You can also try experimenting with other olive varieties in this salad. Feel free to swap out the kalamata olives with black olives or green olives if those are your preference.

And if you'd like, try adding some red onion and garnish with fresh parsley or fresh basil for a tasty variation.

Like some heat? Add a dash of red pepper flakes.

Want a slight extra crunch? Toss in a handful of pine nuts.

Ideas for serving

This pasta salad pairs well with our chickpea veggie burgers, baked BBQ tofu and marinated tempeh.

You can also serve this pasta dish alongside grilled portobello mushroom sandwiches, 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 the vegan hummus pasta as it will dry out during storage.

overhead of pasta salad in a bowl on a kitchen towel.

More Vegan Side Salad Recipes

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5 from 1 vote

Hummus Pasta Salad

Course Side Dish

Cuisine American, Gluten-Free, Vegan

Keyword dairy-free, gluten free, gluten free vegan, hummus, pasta, pasta salad, vegan, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings -6

Calories 344kcal

Author Sherri Hall

Ingredients

8 oz gluten-free pasta (I used a red lentil and rice blend)
2 medium carrots, peeled and cut into large pieces
3 oz canned or jarred quartered artichoke hearts, drained but not marinated or seasoned (approximately ½ cup)
2 cups baby arugula, chopped
6 oz grape tomatoes, sliced lengthwise (approximately 1 cup before slicing)
3 oz Kalamata olives, sliced lengthwise (approximately ½ cup before slicing)
8 oz package store-bought roasted red pepper hummus
2 tablespoon extra virgin olive oil
2 tablespoon freshly squeezed lemon juice
Sea salt or kosher salt to taste
Freshly ground black pepper to taste

Instructions

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 and other helpful information for this recipe)

Suggested Equipment/Tools

Food Chopper

Notes

*If you do not have a food chopper or processor, you can grate the carrots and finely chop the artichoke hearts.

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.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using red lentil and rice pasta.

Nutrition

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