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Hummus Pasta Salad

Total Time

Prep: 25 min. Bake: 20 min. + chilling

Makes

18 servings (3/4 cup each)

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. —Michelle Morrow, Newmarket, New Hampshire
Hummus Pasta Salad Recipe photo by Taste of Home
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Ingredients

  • 2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 package (16 ounces) uncooked whole wheat spiral pasta
  • 4 cups chopped fresh kale
  • 2 medium lemons
  • 1/2 cup water
  • 6 tablespoons tahini
  • 4 garlic cloves, minced
  • 2 tablespoons Greek olive juice
  • 1 pint cherry tomatoes, quartered
  • 1 cup Greek olives, chopped

Directions

  1. Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes.
  2. Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta.
  3. Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Nutrition Facts

3/4 cup: 219 calories, 8g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 30g carbohydrate (2g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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