Easy pasta salad made in 1-bowl with your favorite hummus, legume pasta, kalamata olives, cherry tomato, and cucumber. Perfect for a cookout main or side!
Did I ever tell you guys about the time I chipped my tooth on a black olive?
Seated at the restaurant in Colorado, I remember I was *starving*, like, way past the point of hangry.
I was in Colorado for a family wedding, and with that came a family schedule, and not lots of time for finding plants to eat.
So I was super excited super excited to find some plant-based options on the menu.
I went all out and ordered a wrap with allllll of the mediterranean inspired fixings.
Naturally, when the wrap arrived, I took a giant half-moon bite and chewed aggressively.
Guys, I thought I lost my tooth.
Pain shot up through my jaw, juxtaposing against the salty satisfaction olives and hummus on my tastebuds.
When I finally spit out the offending mouthful (sorry, TMI), I found the perpetrator.
Those darn black olives weren’t pitted.
I reluctantly returned the food to the waitress, explaining the issue to prevent future guests from their own emergency dentist visits.
When I made it back to Virginia and finally saw a dentist, they confirmed that the olive pit had slightly chipped my incisor.
Ever since then I *never* bite into my olive whole, regardless of whether the jar says “pitted” or not…just in case.
So on that note…how about an easy pasta salad with olives for Memorial Day weekend?
This 1-Bowl Hummus Pasta Salad is easy to mix up with pantry-friendly ingredients and is so delish and simple it’ll chip away at your heart but never your teeth!
What’s on your menu for Memorial Day?
To be honest, I didn’t even remember that it was Memorial Day this weekend until, like, yesterday.
I did a big grocery delivery on Monday; the usual weekly stock up.
I’m still keeping it pretty simple over here with recipes and ingredients to lend itself to this strange new norm.
So I figured it was as good a time as any to share this 1-Bowl Hummus Pasta Salad that’s packed with Mediterranean flavors and a no-mix hummus “dressing”.
We take cooked pasta and mix it with your favorite hummus, chopped veggies, herbs, and fresh squeezed lemon.
It’s so easy to throw together!
Here’s What You Need to Make Hummus Pasta Salad:
- chickpea pasta
- filtered water from cooked pasta
- your favorite hummus
- black pepper
- kalamata olives (pitted!!!)
- cherry or grape tomatoes
What Hummus Should I Use for Hummus Pasta Salad?
I went with a plain hummus in this recipe, but any flavor of hummus will work!
I think garlic, roasted red pepper, or herbed hummus would be a fantastic flavor boost in this recipe.
If you’re using store-bought hummus and want this recipe to be oil-free, be sure to check the ingredient labels and choose accordingly!
I share some of my recommendations in the recipe below.
How to Make Hummus Pasta Salad:
Start with pasta and cook it until al dente.
If you’ve been around here a while you know I love using legume-based pastas in my recipes to boost the protein and nutrition in your meal.
My favorite legume-based pasta is this kind!
Reserve 1/4-1/2 cup warm water from the cooked pasta.
You’ll use this to thin out the hummus into a creamy sauce.
You can transfer the pasta to a large mixing bowl with the reserved water or just leave it in the pot to mix– your choice!
First, stir in the hummus and a bit of black pepper while the pasta is warm, mixing well, until the pasta is completely covered.
At this point, you can add a little more filtered water as needed to reach your desired sauce consistency.
What Vegetables Should I Add?
Now, time to add in the fun stuff!
Throw in the diced tomatoes, cucumbers, and halved kalamata olives.
Mix well until the vegetables are also well coated.
Add in a handful of fresh parsley, minced, and stir again.
At this point, you can serve immediately or refrigerate overnight for a more chilled pasta salad.
Serve it warm or cold with a fresh squeeze of lemon and more fresh herbs, if desired!
Enjoy This 1-Bowl Hummus Pasta Salad…
whenever you’re craving a super easy pasta salad with a spring!
Serve it warm straight from the stovetop for more of a protein-packed meal, or let it chill overnight for more of pasta-salad feel.
The hummus will dry out over time in the fridge, so this salad is best enjoyed within 2-3 days.
Try enjoying a big bowl on its own for a pasta night or as a protein-packed side to your summer cookout.
It’s also perfect for warmer weather picnics, cookouts, entertaining, and all of the warm weather dining.
If you’re storing leftovers in the fridge for several days, try adding 1-2 Tablespoons of hummus or filtered water and mix before serving to refresh the dish!
If You Make This Easy Hummus Pasta Salad, Let Me Know!
I’d love to hear how you enjoyed yours.
Be sure to leave a comment, rating, and review so I can use your feedback to make more yums.
Check out my Pinterest page to pin more recipes like this one to make later!
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Easy hummus pasta salad made in 1-bowl with your favorite hummus, legume-based pasta, kalamata olives, cherry tomato, and cucumber. Perfect for a cookout main or side!
- 8 oz. dry rotini chickpea pasta (I like this kind!)
- 1/4 – 1/2 cup filtered water from cooked pasta, reserved
- 1 cup your favorite hummus (can be any flavor! I find plain or garlic is best)*
- freshly ground black pepper, to taste
- 1/2 cup pitted kalamata olives, halved
- 1 cup cherry or grape tomatoes, halved
- 1 small cucumber or 1/2 large cucumber, diced
- handful of fresh parsley, minced
- fresh lemon, squeezed
- Boil pasta until al dente, (cooked according to package directions). Drain mostly, leaving 1/4 – 1/2 cup water with the pasta.
- Transfer pasta and pasta water to a large mixing bowl or leave in the pot.
- Mix in the hummus and black pepper, stirring well until all of the pasta is completely coated. If the pasta is too dry, add in 2-4 TBSP filtered water and stir until you have a creamy consistency.
- Add in the olives, tomatoes, cucumber and stir thoroughly until vegetables are well covered.
- Add in the fresh parsley and stir to just combine.
- Serve warm immediately or cover and refrigerate overnight to chill. Serve with optional fresh squeezed lemon. Store leftovers in the fridge for 2-3 days and toss to recombine before serving. If pasta gets dry, add additional filtered water and/or 1-2 Tablespoons of hummus before serving.
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free