Creamy Garlic Hummus Pasta Salad

This Creamy Garlic Hummus Pasta Salad is loaded with fresh veggies, and a garlicky hummus dressing. Can easily be made gluten-free or vegan-friendly!

You can swap out the vegetables used in this recipe with those that are in season, to your preference, or with what you have on hand. Some additional ingredients I like to add in if I have them on hand is crumbled feta cheese or chunks of mild cheddar, green peas, quartered artichoke hearts, or even sliced hard-boiled eggs.

Summer to me isn't quite complete without a proper cookout. Burgers and dogs. Slices of juicy watermelon. Baked beans. And all the potato and pasta salad. The thing I love about this version of a pasta salad is that it is mayo-free, which is one ingredient that.. especially in the summer that I am wary of. There's just something about mayo and hot sunshine that doesn't seem to sit right with me.

I've been known to make not-your-average hummus recipes like this savory stuffed french toast or this Dairy-Free Penne Vodka, so this hummus pasta salad shouldn't be too out of the norm for Sinful Nutrition fans.

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• Ingredients you'll need to make this
• Instructions
• Pro Tips
• FAQs
• Creamy Garlic Hummus Pasta Salad

Ingredients you'll need to make this

• tricolor pasta
• garlic hummus
• milk, or milk alternative
• garlic powder
• salt
• cherry tomatoes
• diced green bell pepper
• diced English cucumber
• diced red onion

Instructions

Start by cooking 1 (12 ounce) box of tricolor pasta according to package instructions. Leave slightly al dente to keep your pasta salad from getting mushy.

While your pasta is cooking, prep the dressing by whisking together 1 cup of garlic hummus, ⅓ cup of milk, 1 teaspoon of garlic powder, and ½ teaspoon of salt until smooth. If the dressing seems too thick or pasty, whisk in an additional tablespoon of milk until smooth.

Drain pasta, and let cool 5 to 10 minutes before adding to a large mixing bowl with 1 cup of cherry tomatoes that have been cut in half, 1 cup of diced green bell pepper, or about 1 small pepper, 1 cup of diced English cucumber, or about ½ cucumber, and ½ cup diced red onion, or about half a small onion. Stir to combine before adding hummus dressing, and tossing to coat.

Hint: If mixture is too thick, add an extra tablespoon of milk at a time until thinned out. The mixture won't be as smooth as a traditional pasta salad, but shouldn't be too thick or gloopy.

Pro Tips

• Instead of the tricolor pasta, use a 12 ounce box of gluten-free rotini to make this recipe gluten-free. Be sure to follow package instructions for cooking, as they may differ from wheat pasta cooking.
• If hummus dressing is too thick, add a tablespoon of milk at a time until thinned out.
• Substitute vegetables for what is in season, what you have on hand, or whichever are your favorites.

FAQs

Can this pasta salad be made in advance?

Yes! It can be made a few hours, or even a day in advance. You may need to thin it out with a tablespoon or two with milk if stored overnight. It can keep for up to 4 days if covered in the refrigerator.

Is this vegan? Gluten-free?

As is, it is neither vegan nor gluten-free, but can be with some quick and easy modifications. Make vegan, by using a non-dairy milk alternative, and make gluten-free by swapping out the tricolor pasta with gluten-free rotini. Just be mindful of the cooking instructions, as they may differ from wheat pasta.

more salad recipes

Balsamic Pasta Salad with Tofu
Simple Spinach Salad with Lemon Vinaigrette
German-Style Cauliflower Potato Salad

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