2 tablespoons extra-virgin olive oil (love this one)
Fennel fronds, for garnish (optional)
Instructions
Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
In a big bowl, toss the vegetables (olives through chives) with the hummus. Add the pasta and pasta water, stir to combine. Sprinkle with black pepper, to taste. Taste, and adjust seasonings, if desired.
Serve at room temperature, drizzle each portion with splash of olive oil and sprinkle fennel fronds overtop.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pesto-hummus-pasta-salad