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    You are at:Home»Dairy-Free Recipes»Pesto Hummus Pasta Salad

    Pesto Hummus Pasta Salad

    5
    By Alisa Fleming on October 16, 2015 Dairy-Free Recipes, Entrees, Salad

    Though burgers and brats are traditional tailgating fare, sometimes you need to mix things up when preparing that game day spread. This pesto hummus pasta salad offers a vegan, optionally gluten-free, healthier dish for everyone to indulge in.

    Pesto Hummus Pasta Salad - perfect tailgating fare or for lunchboxes! Recipe is vegan, optionally gluten-free, and nut-free.

    For a lighter afternoon, this pesto hummus pasta salad can stand alone as a meal, but it’s also a great accompaniment to whatever you may be preparing on the grill. And of course, any leftovers are perfect for packing along to work or school for a Meatless Monday lunch! The recipe and photos were shared with us by Sabra and I couldn’t resist passing this deliciousness on.

    Pesto Hummus Pasta Salad - perfect tailgating fare or for lunchboxes! Recipe is vegan, optionally gluten-free, and nut-free.

    Special Diet Notes: Pesto Hummus Pasta Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

    Note that Sabra does use soybean oil. For soy-free hummus pasta salad, you will need to use another brand. See the intro in the recipe for tips.

    Basil Pesto Hummus Pasta Salad
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    If you can't locate the basil pesto version of hummus, use regular hummus and add fresh chopped spinach, parsley and basil to the mix!
    Author: Sabra
    Serves: 4 to 6 servings
    Ingredients
    • 1 pound fusilli pasta (gluten-free if needed)
    • 1 cup pitted Kalamata olives, rough chopped
    • 1 cup fennel (2 small bulbs), finely chopped
    • ⅓ cup sun-dried tomatoes in olive oil, drained and chopped
    • ¾ cup roasted red pepper, sliced
    • ½ cup chives, minced
    • 1 10-ounce container dairy-free basil pesto hummus
    • 1 cup pasta cooking water, reserved
    • Black pepper, to taste
    • 2 tablespoons extra-virgin olive oil (love this one)
    • Fennel fronds, for garnish (optional)
    Instructions
    1. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
    2. 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.
    3. Serve at room temperature, drizzle each portion with splash of olive oil and sprinkle fennel fronds overtop.
    3.4.3177
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

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    2. Liz @ I Heart Vegetables on October 19, 2015 8:58 am

      What a great way to use hummus! I’ve never though about something like this. I’ll definitely be giving this a shot! I bet it would be easy to make it into a single serving dish for a quick lunch!

      Reply
    3. kate @veggie desserts on October 19, 2015 6:56 am

      This looks and sounds great! I adore fennel so it’s lovely to see it here in this recipe 🙂

      Reply
    4. Rebecca @ Strength and Sunshine on October 19, 2015 4:52 am

      O I love this!! Such a fantastic pasta dish!!! All the flavors and the salty olives….so good!

      Reply
    5. Shirley @ gfe & All Gluten-Free Desserts on October 17, 2015 6:34 am

      We love a good pasta salad, but don’t have it often enough! I didn’t even know about this flavor of hummus by Sabra. And I love pesto versions of everything. 🙂 Thanks for the recipe and the tip, Alisa!

      Shirley

      Reply

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