Ready in only 20 minutes, this creamy hummus pasta is a fun twist on a traditional pasta salad. It uses classic, Italian pasta salad ingredients that are tossed in a creamy hummus sauce for some added flavor and nutrition!
One of the best parts of this recipe is that you can customize it with what you like: add more of your favorite ingredients and less of what you don't care for. You can also try it with plain hummus or a flavored version (garlic, roasted red pepper, etc.) for some added flavor.
This recipe is naturally vegan and can be made gluten-free by using gluten-free noodles.
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
For the salad:
- 16 ounces rotini pasta (or penne, bow ties)
- 1 ½ cups halved cherry tomatoes (or grape tomatoes)
- 1 medium cucumber thinly chopped
- ¾ sliced black olives drained
- ¾ cup diced red onion
- ⅓ cup chopped parsley
- 1 cup hummus (plain, garlic, or roasted red pepper)
- ¼ cup Italian vinaigrette (optional)
- 1 lemon juiced
- Salt & pepper to taste
- Red pepper flakes (optional)
Here's how to make this recipe in 5 simple steps:
- Cook the pasta: cook the pasta according to the package instructions until al dente (still slightly firm in the middle of the noodles, not overcooked or mushy). Set aside 1 cup of the pasta water and then drain the pasta.
- Mix in hummus: add the pasta to a large bowl and stir in the hummus, Italian vinaigrette (optional), and ¼ cup of the reserved pasta water.
- Add remaining ingredients: add the olives, red onion, tomatoes, cucumber and parsley to the bowl. Stir to mix, adding more pasta water if needed to reach your desired consistency.
- Add lemon: stir in the juice of 1 lemon and season with salt and pepper to taste.
- Serve: serve immediately or store in an airtight container in the fridge for up to 3 - 4 days. Optionally, sprinkle with red pepper flakes before serving.
Here's some of the most popular substitutions and additions for this recipe:
- Pasta: I've used rotini but you could use penne, bow ties, or any other medium noodle. Cook it according to the package instructions until al dente (still slightly firm in the middle).
- Cherry tomatoes: grape tomatoes can also be used
- Black olives: black olives or kalamata olives are most popular, but you can use any type (even green olives). Look for olives that have been pitted, with their seeds already removed.
- Hummus: use plain hummus or your favorite flavor! Garlic or red pepper hummus are both popular.
- Italian vinaigrette: it's optional to add ¼ cup Italian vinaigrette to add some extra flavor. It's not necessary, but makes this tase close to a classic pasta salad.
- In the fridge: cool and store in an airtight container for up to 3 - 4 days.
- In the freezer: it's not recommended to freeze this recipe.
Frequently Asked Questions
Hummus pasta can be made many ways. This recipe is for an Italian, pasta salad-inspired version of hummus pasta. The hummus makes it creamier, more nutritious, and more flavorful than a classic pasta salad.
You can adjust how creamy your pasta is by how much hummus and pasta water you add. For a thinner sauce on your pasta, add more pasta water (or Italian vinaigrette). For a thicker/creamier pasta, add less pasta water and a couple tablespoons more of hummus (if needed).
You can use any type! The most popular options are garlic (my favorite) or roasted red pepper hummus. You could also use plain hummus, but a flavored version will give your overall dish more flavor and is recommended. The recipe calls for 1 cup, which is usually the amount in a standard-sized hummus package.
You can adjust the consistency of your pasta by how much pasta water you add. Set aside 1 cup of the water that your pasta cooks in but add it a little at a time until the pasta reaches your desired consistency. (I usually add between ¼ cup and ½ cup, which makes a fairly thick sauce).Print