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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 5 -6
Calories 344kcal



  • 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 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. 



*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.


Calories: 344kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Fiber: 6g