Mediterranean Hummus Pasta Salad
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings4
- Ingredients13
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing.
Stir it up
When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
Mediterranean Hummus Pasta Salad
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings4
- Ingredients13
Ingredients
- 3/4 lb (3 1/3 cups/830 mL) chickpea penne or rotini pasta
- 1/2 cup (125 mL) thinly sliced red onion
- 1/3 cup (80 mL) sliced Kalamata olives
- 1/2 cup (125 mL) sliced sun-dried tomatoes
- 1 cup (250 mL) marinated artichoke hearts
- 1 cup (250 mL) sliced roasted red pepper
- 1 cup (250 mL) chopped parsley
- 3/4 cup (180 mL) crumbled feta (optional)
- 3/4 cup (180 mL) prepared hummus
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Nutrition
Per serving:
- calories484
- protein27g
- fat19g
- saturated fat2g
- trans fat0g
- carbohydrates66g
- sugars12g
- fibre17g
- sodium692mg
Directions
01
In large pot of salted boiling water, prepare pasta according to package directions. Drain pasta, rinse with cold water, and drain again.
02
Return pasta to pot and gently stir in onion, olives, sun-dried tomatoes, artichoke hearts, roasted red pepper, parsley, and feta if using.
03
In small bowl, whisk together hummus, olive oil, lemon zest, lemon juice, salt, and pepper. Toss hummus dressing with pasta salad.
Make ahead: The salad can be made up to 3 days in advance if kept chilled.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
