Name: Hummus Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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.

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
Carrots
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

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

You can also serve 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 it up as it will dry out during storage.

More Vegan Side Salad Recipes

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5 from 1 vote

Hummus Pasta Salad

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, BBQ tofu, tempeh steaks, grilled portobello mushroom sandwiches and more!

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 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings -6

Calories 344kcal

Author Sherri Hall

Ingredients

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 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 tbsp extra virgin olive oil
2 tbsp 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 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 pasta.

Nutrition

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