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Hummus Pasta Salad
Hummus pasta salad is a nourishing dish that combines the creaminess of hummus with the flavors roasted veggies. Think pasta tossed with hummus and vibrant roasted veggies in every bite! Perfect for a light refreshing meal on a warm day.
Ingredients
- 8 oz fusilli pasta
- 1 medium zucchini, cubed
- 1 cup corn kernels, fresh
- 1 cup red onion, diced
- ½ cup feta , crumbles
- ½ cup kalamata olives, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- ½ tsp salt, or to taste
- ¼ tsp cracked pepper, or to taste
- ½ tsp garlic powder
Hummus Dressing
- ½ cup hummus, roasted garlic
- 2 tbsp lemon, juice of
- 2 tbsp olive oil
- ½ tbsp red wine vinegar
- ½ tbsp oregano
- ¼ tsp salt, or to taste
Equipment
Instructions
- Preheat your oven to 400 degrees F.
- Chop your veggies into bite-size pieces and place them on a rimmed baking sheet. Drizzle with olive, salt pepper and garlic powder. Toss and coat veggies till combined.
- Roast the veggies in the preheated oven for about 20-25 minutes or until tender and slightly charred.
- While veggies are roasting in her oven, cook pasta according to package directions. Drain and rinse under cold water.
Hummus Dressing
- In a small bowl, whisk together roasted garlic hummus, lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper. Taste and adjust to flavor preference with salt and lemon juice if needed.
- In a large bowl, combine the pasta with the roasted veggies and feta. Pour the hummus dressing over the pasta salad, tossing to coat. Garnish with fresh parsley before serving. Enjoy!
Serving: 8g, Calories: 262kcal, Carbohydrates: 31g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 8mg, Sodium: 565mg, Potassium: 273mg, Fiber: 4g, Sugar: 3g, Vitamin A: 213IU, Vitamin C: 18mg, Calcium: 83mg, Iron: 1mg
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