This pasta salad is wonderful because of hummus.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package bow-tie pasta
- 1 English cucumber, peeled and diced
- 2 medium tomatoes, seeded and diced
- ¼ cup diced red onion
- 1 teaspoon minced garlic
- 1 cup hummus, or as needed
- 4 leaves fresh basil, finely chopped, or more to taste
- salt and ground black pepper to taste
- ½ cup feta cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
- Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 409 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe for summer! I used toasted pine nut hummus and I was afraid it would be too strong of a flavor but turned out great. I did add some bell pepper that I needed to use and I didn’t use bowtie pasta. I’m looking forward to eating this for lunch in the coming week because I work outside and need light, filling lunches to take with me to job sites. I plan on making this quite a bit this season since it uses so many ingredients I already have in my garden. It’s like eating veggies and hummus but with pasta. Love it!