creamy hummus pasta salad
Ingredients
400g large pasta shells
1 red bell pepper diced
1/4 C chopped green onion
2 celery stalks diced
1/4 C red onion diced
2 tbsp vegan mayo
1/2 tsp paprika
Dill Hummus
1 19oz can chickpeas
2 tbsp tahini
juice from 1 lemon
1 tsp salt
1 tsp pepper
1/4 C chopped dill
2 tbsp water
**makes 8-10 servings
This weeks recipe challenge was to create a healthy, yet satisfying pasta salad that could replace the traditional high-calorie, high-fat salads we all love. Quick and easy to throw together; a creamy fresh dill hummus tossed with large pasta shells and all your favourite summer veggies.
Instruction
Add the hummus ingredients to a food processor and blend for 2-3 minutes until smooth and creamy. Set aside.
Bring a large pot of lightly salted water to a boil and add the pasta shells. Simmer while stirring often for 8-10 minutes or until pasta is al dente. Drain, rinse with cold water and set aside.
Add the red pepper, green onion, celery, red onion, mayo, paprika, and cold pasta to a large mixing bowl. Gently toss until combined. Add the hummus and stir well until everything is evenly coated.
Garnish with herbs and serve fresh or store in the fridge for up to a week.