Mediterranean Pasta Salad With Hummus Recipes

HUMMUS PASTA SALAD

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 13

Hummus Pasta Salad image

Steps:

Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (16 ounces) uncooked whole wheat spiral pasta
4 cups chopped fresh kale
2 medium lemons
1/2 cup water
6 tablespoons tahini
4 garlic cloves, minced
2 tablespoons Greek olive juice
1 pint cherry tomatoes, quartered
1 cup Greek olives, chopped

MEDITERRANEAN CHICKPEA PASTA SALAD

It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.

Provided by LauraF

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Mediterranean Chickpea Pasta Salad image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 29.5 g, Fat 17.7 g, Fiber 8.4 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 324.6 mg, Sugar 4.1 g

Ingredients

3 medium crookneck yellow squash, cubed
¼ pound fresh green beans, trimmed and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil, divided
¼ teaspoon smoked paprika
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar