Hummus Pesto Cold Pasta Salad Recipes

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HUMMUS PASTA SALAD



Hummus Pasta Salad image

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 13

2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (16 ounces) uncooked whole wheat spiral pasta
4 cups chopped fresh kale
2 medium lemons
1/2 cup water
6 tablespoons tahini
4 garlic cloves, minced
2 tablespoons Greek olive juice
1 pint cherry tomatoes, quartered
1 cup Greek olives, chopped

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.

Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

PESTO PASTA SALAD



Pesto Pasta Salad image

Pasta Salad is classic summer dish that is perfect for all kinds of parties, BBQ's and picnics. This Pesto Salad is filled with fresh ingredients that are an amazing flavor combination.

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 5

16 ounce package of rotini pasta
8 ounce container pesto
8 ounces cherry tomatoes, diced
3\4 cup Parmesan cheese
2 cup shredded chicken (optional)

Steps:

  • Bring a pot of salted water to a boil
  • Cook pasta until ad dente
  • Drain pasta
  • While still hot, mix with pesto sauce
  • Let cook about 15 minutes
  • Add cherry tomatoes that have been diced and Parmesan cheese
  • Toss and chill until ready to serve

Nutrition Facts : Calories 292 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

FABULOUS PESTO PASTA SALAD



Fabulous Pesto Pasta Salad image

This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!

Provided by ERILEY

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
1 ½ teaspoons ground black pepper
1 teaspoon onion powder
1 ½ teaspoons Dijon mustard
2 cloves garlic, chopped
1 ½ cups chopped fresh basil
½ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco™)
⅓ cup red wine vinegar
½ cup olive oil
1 teaspoon lemon juice
1 (4 ounce) package grated Parmesan cheese
4 roma (plum) tomatoes, chopped
6 green onions, chopped
1 (4 ounce) can minced black olives
1 (16 ounce) package farfalle (bow tie) pasta
½ cup pine nuts
1 cup shredded mozzarella cheese

Steps:

  • In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g

COLD PESTO PASTA SALAD



Cold Pesto Pasta Salad image

This recipe was submitted to Semi-homemade magazine by Courtney Dollar. It is a great accompaniment to a picnic, backyard bbq or anywhere you need multiple dishes that are easy to make and go well with a variety of foods. Super with chicken or sandwiches. If you substitute tri-color pasta it makes it even more colorful when matched with the fresh vegetables. You can add onions for more flavor but it is good without too. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Summer

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups uncooked penne pasta
1 cup halved grape tomatoes
1 cup frozen whole kernel corn, thawed
1 cup chopped green bell pepper
1/2 cup prepared pesto sauce (Classico is great!)
shaved parmesan cheese (or shredded)

Steps:

  • In a large heavy-bottomed pot cook pasta according to the package directions.
  • Drain pasta and rinse with cold water and drain again.
  • In a large bowl, combine pasta, tomatoes, corn, bell pepper, and pesto.
  • toss.
  • top with parmesan.

Nutrition Facts : Calories 238.8, Fat 1.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 53.6, Fiber 7.8, Sugar 0.9, Protein 5.8

PESTO HUMMUS



Pesto Hummus image

Try this mashup of hummus and pesto - it is delicious as an appetizer!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 7

Number Of Ingredients 6

1 can (19 oz) Progresso™ chickpeas, drained, rinsed
1 package (1 oz) fresh basil leaves, stems removed (about 1 cup)
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 cup olive oil
Food Should Taste Good™ roasted red pepper brown rice crackers, as desired

Steps:

  • In food processor, place all ingredients except olive oil and crackers. With food processor running, slowly drizzle oil through feed tube. Stop processor once to scrape down sides with spatula. Continue to process until smooth, adding a spoonful of water if necessary to thin out spread.
  • Serve with crackers.

Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

HUMMUS 'PESTO' COLD PASTA SALAD



HUMMUS 'PESTO' COLD PASTA SALAD image

Categories     Bean     Brunch     Freeze/Chill     Vegetarian

Yield 4 to 6 servings

Number Of Ingredients 15

2 15oz cans of Garbanzo Beans with juice
4 or 5 cloves garlic (or more to taste)
1/4 cup lemon juice
1/4 cup fresh chopped parsley
1 tsp salt
1 tsp white pepper
1/3 cup Tahini
water as needed
1/2 cup chopped greek black olives
1 large tomato, seeded and diced
5 to 8 green onions, sliced thinly
1/2 a large red onion, diced small
1/4 cup Bertolli olive oil
1 pound package spaghetti or fettucine
1 tbs. Bertolli olive oil

Steps:

  • Break spacghetti into thirds and cook al dente. Run under cold water. Toss with a tablespoon of Bertolli olive oil to keep it from sticking. Put the first seven ingredients in a food processor or blender and blend until a paste about the same consistency as pesto is created, adding water a tablespoon at a time if needed. (Lean to the thin side, remember the hummus will get firmer when chilled.) Pour hummus over the pasta and toss until coated. Chill. Before serving, toss in the tomatoes, onions, and olives. Drizzle with the 1/4 cup of Bertolli olive oil. Serve and enjoy.

VEGGIE HUMMUS PASTA SALAD



Veggie hummus pasta salad image

Make your own hummus in this family pasta salad. Dish up for little ones first, then scatter with pul biber chilli flakes and crumbled feta for the grown-ups

Provided by Good Food team

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 10

400g can chickpeas, drained and liquid reserved
1 tbsp tahini
2 tbsp extra virgin olive oil
½ garlic clove
½ lemon, zested and juiced
250g short pasta of your choice
50g baby spinach, roughly chopped
200g cherry tomatoes halved (we used a mixture of red and yellow)
¼ cucumber, quartered lengthways and cut into small triangles
75g pitted olives of your choice, roughly chopped

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.

Nutrition Facts : Calories 385 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

MEDITERRANEAN PASTA SALAD WITH HUMMUS



Mediterranean Pasta Salad with Hummus image

Hummus makes this pasta salad delicious.

Provided by funnybelle

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package bow-tie pasta
1 English cucumber, peeled and diced
2 medium tomatoes, seeded and diced
¼ cup diced red onion
1 teaspoon minced garlic
1 cup hummus, or as needed
4 leaves fresh basil, finely chopped, or more to taste
salt and ground black pepper to taste
½ cup feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
  • Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

Nutrition Facts : Calories 403 calories, Carbohydrate 64.7 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 5.6 g, Protein 16.6 g, SaturatedFat 4.1 g, Sodium 408.9 mg, Sugar 5.5 g

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