This rich and creamy Pasta Salad with hummus, fresh cucumbers, and juicy tomatoes is a Mediterranean-inspired summer dish that's vegetarian, gluten-free and full of protein.

this recipe

My Italian heritage has always meant that I love my pasta. Whether it's Baked Vegan Pumpkin Pasta with Spinach in the fall or Rustic Tuscan Pasta with White Beans for a Sunday night family feast, there's no occasion that doesn't call for noodles.

Including hot days in the summer! That's when I turn to refreshing chilled pasta salads like this one. It has crunch from fresh cucumbers and juicy tomatoes and a savory note from Greek olives. But the best part is the creamy, dairy-free dressing with a secret ingredient: hummus.

This is a summer salad that's naturally high in protein, gluten-free and vegan. So it's a great crowd-pleasing side to bring to cookouts, picnics and parties all summer long.

Hummus Dressing for Pasta Salad

Using hummus in the dressing means you get a thick, creamy and satisfying texture without any dairy.

You can use store-bought hummus (I like Sabra) or make your own. If you want to play with the flavor, here are 6 unique ways to make hummus with canned chickpeas.

To thin out the hummus a bit to coat the pasta, add vinegar, olive oil, and lemon juice. I like a kick of spice in the dressing, too, and always add a dash of hot pepper flakes. Feel free to do the same, or keep things spice-free.

You can also use a different kind of citrus, like orange or lime to replace the lemon. Or more red wine vinegar!

If you don't have red wine vinegar, an easy swap is apple cider or white vinegar.

Ingredient Notes

Once you have the creamy hummus dressing, the remaining ingredients in this summer pasta salad are simple:

Cooked pasta. You can use any shape you like. I love penne, rigatoni or ziti because they're easy to toss with the other bite-sized veggies. Choose gluten-free if necessary.
Cucumbers, which are refreshing, crunchy and add a nice pop of green.
Cherry tomatoes. You can also dice a full-size tomato if you have one. If you're not a fan of tomatoes, use diced bell pepper for the same color and sweetness.
Olives. I like the Mediterranean flavor of kalamata olives, just make sure they're pitted.
Feta cheese. Feel free to use vegan feta or omit the feta if you're not eating dairy.
Red onion. If you don't like the flavor of raw red onion, soaking the sliced onion in cold water for 10 minutes will reduce the bite. You can also swap it out for scallions or another more mild allium.

Make-Ahead Hummus Pasta Salad

You can prep a big batch of salad for lunch for the week. In fact, this dish gets even more flavorful as it sits. Store it in an airtight container for up to four days.

More Summery Salad Recipes to Try:

If you make this Creamy Hummus Pasta Salad recipe, be sure to let me know what you think with a comment below!

Prep: 10

Cook: 10

Total: 20

Ingredients

1 lb gluten-free pasta
2 cups chopped cucumbers
1 pint cherry tomatoes halved
1/2 cup crumbled feta (vegan optional)
1/2 cup chopped olives
1/4 cup thinly sliced red onion
1/3 cup hummus (flavor of choice)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Juice of 1/2 a lemon
Salt & pepper to taste
1/2 teaspoon pepper flakes

Instructions

Cook the pasta according to package instructions. Once cooked, drain and rinse under cool water to avoid sticking and clumping. Set aside and allow the pasta to cool completely.
Once cool, transfer to a mixing bowl and add cucumbers, tomatoes, feta, olives and red onon. Set aside and prepare the dressing.
In a small bowl, whisk together the remaining ingredients until smooth. Pour dressing over the pasta mixture and toss until everything is evenly coated and combined. Serve immediately or store in the fridge for up to 4 days.

Video

Nutrition

cuisine: Mediterranean

course: Side Dish

Creamy Hummus Pasta Salad