Easy Hummus Pasta Salad

  • Author: Flora & Vino
  • Yield: 6-8 servings
  • Diet: Vegan


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!)
  • 1/41/2 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


  1. Boil pasta until al dente, (cooked according to package directions). Drain mostly, leaving 1/4 – 1/2 cup water with the pasta.
  2. Transfer pasta and pasta water to a large mixing bowl or leave in the pot.
  3. 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.
  4. Add in the olives, tomatoes, cucumber and stir thoroughly until vegetables are well covered.
  5. Add in the fresh parsley and stir to just combine.
  6. 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.


For an entirely oil-free recipe, ensure that the hummus you choose is oil-free! I love Cava hummus for an oil-free option but I used HOPE plain hummus in this recipe.

  • Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free