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Hummus Pasta Salad

This creamy hummus pasta salad is vegan, gluten-free, and so delicious! It is super easy to make and you can adjust the recipe to add any vegetables you like.
Total Time30 minutes
Course: Side Dish
Cuisine: gluten-free, plant-based, Vegan
Author: Bree Sheree

Ingredients

  • 255 grams (9 oz.) uncooked fusilli or rotini pasta (gluten-free if necessary)
  • 1 cup chopped cucumber
  • 1 cup sliced red bell pepper
  • ½ cup shredded carrot
  • ¼ cup sliced red onion
  • 1 cup roasted garlic hummus
  • ½ tablespoon lemon juice
  • ¼ cup water*
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • Chopped chives (optional to sprinkle on your pasta)

Instructions

  • Start by cooking your pasta according to package instructions.
  • While your pasta is cooking, prepare the vegetables. I like to slice the pepper and onion into thin strips. Also make sure that you shred the carrot instead of chopping it into chunks.
  • Next, prep the hummus dressing. In a bowl, mix the hummus, lemon juice, water, ground black pepper, and dill.
  • Once your pasta is cooked, drain the water, then rinse with cold water to cool it down.
  • Add the cooked pasta and all vegetables to a large bowl and mix evenly.
  • Add the hummus dressing and mix until the pasta salad is evenly coated.
  • Add some chopped chives on top to serve if desired.

Notes

You can store this pasta salad in a sealed container in the fridge for a few days.
The hummus will dry out over time, so this pasta salad is best when eaten immediately. If it dries out in the fridge, you can stir in more hummus if you have some extra, or add a bit of water.
It's easiest to use a store-bought hummus for this recipe, but you can make your own if you would like. If you are following a whole-foods plant-based diet and avoiding oil, you can make your own oil-free roasted garlic hummus.
*The amount of water you add to your hummus can be adjusted based on how thick your hummus is. If you are using a hummus that isn't super thick, you may want to add less than ¼ cup of water. Then mix and add more water if you want the dressing to be thinner.
Feel free to swap out any of the vegetables in this recipe.