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.