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...
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
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
- 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.
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 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.
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
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.
More Vegan Side Salad Recipes
- Copycat Costco Quinoa Salad
- Chick Fil A Superfood Salad
- Three-Bean Salad
- Cucumber and Tomato Salad
- Southwest Lentil Pasta Salad
- Vegan Dill Potato Salad
Hummus Pasta Salad
- 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
- 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)
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