Creamy Garlic Hummus Pasta Salad
This creamy garlic hummus pasta salad is a refreshing vegetarian dish that's perfect for a light lunch or side. Packed with colorful vegetables and a flavorful hummus dressing, it’s sure to be a crowd-pleaser!
Equipment
- Large pot for boiling
- Mixing bowl
- Colander for draining pasta
- Whisk for mixing dressing
Ingredients
- 12 ounce tricolor pasta uncooked
- 1 cup garlic hummus
- ⅓ cup milk or milk alternative
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup green bell pepper diced (about 1 small pepper)
- 1 cup English cucumber diced (about 1/2 cucumber)
- ½ cup red onion diced (about 1/2 small onion)
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Start by boiling a pot of water and adding the tricolor pasta. As it cooks, you’ll notice the colorful spirals come to life, about 10-12 minutes should do. Stir occasionally to prevent sticking, and keep an eye on it to avoid overcooking, which can make it mushy.
- In a bowl, whisk together the garlic hummus, milk, garlic powder, and salt until smooth. You should get a creamy mixture that smells garlicky and inviting. This will coat your pasta beautifully, so ensure it’s well combined—lumps in your dressing can ruin the texture.
- Once the pasta's cooked, drain it and rinse under cold water until chilled. This step keeps things fresh and crunchy! In a large bowl, toss the pasta with diced green bell pepper, cucumber, and red onion. You want everything to be evenly mixed for a refreshing bite.
- Pour that creamy hummus dressing over your pasta and veggies, and gently stir until everything’s coated. The sauce should cling nicely, adding a burst of flavor to every forkful. Take care not to overmix; you don’t want to squish the veggies!
- Let the salad chill in the fridge for about 30 minutes. This really allows the flavors to blend and come together. It’ll be cooling, creamy, and oh-so-good when you’re ready to dig in. Just a quick tip—if it looks dry after chilling, whisk in a bit more milk to loosen it up!
Notes
Refrigerate in a covered container at temperatures below 40 degrees F. It can keep for up to 4 days.
If the dressing is too thick, whisk in a tablespoon of milk at a time for a smoother consistency. If the pasta salad is too dry after refrigerating, add a tablespoon of milk at a time and stir to loosen it. Serve the salad immediately after mixing to minimize moisture from the vegetables.
This dish is best served cold and does not require reheating.
Serve chilled alongside grilled vegetables or pair with a side of fresh fruit. Top with crumbled feta or sliced olives for extra flavor.
Add crumbled feta cheese for tangy richness. Incorporate roasted vegetables for a hearty twist. Mix in some canned chickpeas for extra protein. Substitute vegetables with seasonal options or whatever you have on hand for fresh flavors.
Choose fresh, firm vegetables for the best texture. When selecting hummus, opt for a garlic flavor for the best outcome. Use any non-dairy milk for a vegan-friendly version.