I’ve been making this creamy hummus pasta salad on late summer evenings, tossing tricolor pasta with garlicky hummus, crisp peppers, and cool cucumbers for a side that smells bright and feels smooth.
I once overcooked pasta and served a mushy mess when unexpected guests popped in. I chose a vegan-friendly swap that stays creamy under heat (I pour in a splash of milk), and I’m relieved it never turned gummy.
This pasta salad holds up under bright sun and stays firm after chilling. You stir it up in just five minutes, rest it ten, then cool it thirty minutes. The garlicky scent is so inviting, and it makes me happy with every spoonful.
If you want another fresh pasta salad alongside bright flavors, check out the Easy Elote Pasta Salad Recipe for a sweet corn twist.
Why You Will Love This Recipe
- Well balanced coating: I tested mixing one cup of garlic hummus with a few tablespoons of milk so pasta stays coated, not soggy, through a 30-minute chill.
- Satisfying veggie crunch: One cup each of diced green bell pepper and cucumber plus half a cup of red onion adds firm bites against the creamy dressing.
- Flavor holds overnight: The garlic hummus base stays tasty for up to four days in the fridge, just whisk in an extra splash of milk before serving.
- Easy ingredient swaps: Swap in peas, chunks of feta, or artichoke hearts to suit what’s on hand, you’ll still get that creamy garlic hummus pasta salad vibe.
Ingredient Notes
- Tricolor pasta: look for firm rotini that holds sauces; cook al dente to avoid mush; swap with gluten-free rotini if you need a gluten-free option
- Garlic hummus: choose a creamy, store-bought garlic hummus for the dressing base; its tangy texture coats pasta evenly and saves time over homemade
- Milk: pick whole or a milk alternative; it thins the hummus dressing to a pourable consistency; add extra teaspoons until you get a smooth pour
- Cherry tomatoes: look for firm, glossy tomatoes; halve them for bite-sized bursts of sweetness and color; grape tomatoes work too if unavailable
- Green bell pepper: choose a crisp, bright-colored pepper; remove seeds and ribs before dicing to prevent bitterness; red or yellow peppers swap in smoothly
- English cucumber: pick one with firm, thin skin to avoid peeling; seed and dice for crisp, mild crunch; regular cucumber works if you remove seeds
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems soft when cooking according to package instructions, reduce its time slightly so it’s al dente.
- If dressing seems too thick while whisking, whisk in an extra tablespoon of milk until smooth.
- If storing salad overnight, add one or two tablespoons of milk before serving to revive dressing consistency.
- If you need gluten-free pasta during pasta cooking, replace the tricolor pasta with gluten-free rotini and follow its cooking instructions.
- If using different vegetables when assembling the salad, swap bell pepper, cucumber, or red onion for any fresh veggies in season or on hand.
Serving Suggestions
- Place hummus pasta beside tuna pasta salad. Spinach salad anchors the meal. Cucumbers and peppers accent the chickpea dressing.
- Offer dill pickle coleslaw beside the pasta salad. Tofu lettuce wraps rest nearby. Vinegar cuts the garlic dressing.
- Slide wedges of apple cheddar panini next to the salad. Bread holds melted cheddar and apple.
Storage Guidelines
- Airtight container: Refrigerate at 40°F for up to 4 days. Stir before serving to recombine hummus dressing and vegetables.
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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!
Ingredients
- 1 (12 ounce) box tricolor pasta
- 1 cup garlic hummus
- ⅓ cup milk or milk alternative
- 1 tsp garlic powder
- ½ tsp salt
- 1 cup cherry tomatoes diced and halved
- 1 cup green bell pepper diced (about 1 small pepper)
- 1 cup English cucumber diced (about ½ cucumber)
- ½ cup red onion diced (about half a small onion)
Instructions
- In a large pot of boiling water you’ll add a 12 ounce box of tricolor pasta and cook according to package instructions until slightly al dente, then drain and let cool for 5 to 10 minutes.
- In a small bowl whisk together 1 cup garlic hummus, ⅓ cup milk, 1 teaspoon garlic powder, and ½ teaspoon salt until smooth, adding an extra tablespoon of milk if the mixture feels too thick.
- Transfer cooled pasta to a large bowl, add 1 cup halved cherry tomatoes, 1 cup diced green bell pepper, 1 cup diced cucumber, and ½ cup diced red onion, then pour in the hummus dressing and stir until everything is evenly coated.
- Cover and chill for at least 30 minutes before serving; if it firms up too much, stir in a tablespoon of milk at a time until it loosens to your liking.
Notes
- If pasta seems soft when cooking according to package instructions, reduce its time slightly so it’s al dente.
- If dressing seems too thick while whisking, whisk in an extra tablespoon of milk until smooth.
- If storing salad overnight, add one or two tablespoons of milk before serving to revive dressing consistency.
- If you need gluten-free pasta during pasta cooking, replace the tricolor pasta with gluten-free rotini and follow its cooking instructions.
- If using different vegetables when assembling the salad, swap bell pepper, cucumber, or red onion for any fresh veggies in season or on hand.
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