Hummus Tomato And Olive Pasta Salad Recipes

HUMMUS, TOMATO AND OLIVE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives.
• To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly.
• Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.

VEGGIE HUMMUS PASTA SALAD

Steps:

• Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
• Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
• Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

HUMMUS PASTA SALAD

Steps:

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.