Preparation Time: 25 minutes
Chill Time: 2 hours
Ingredients:
2 cups (dry) Dreamfields Penne Rigate
1 cup red and/or yellow cherry tomatoes, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black and/or green pitted Greek olives, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon each salt and ground black pepper
2 tablespoons toasted pine nuts
Directions:
- Prepare pasta according to package directions. Rinse in cold water and drain well.
- Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill. Sprinkle with pine nuts before serving.
Makes 4 servings.
Nutrition information: 440 calories; 14 g protein; 55 g total carbohydrates; 17 g digestible carbohydrates*; 22 g fat; 4 g saturated fat; 8 mg cholesterol; 1154 mg sodium; 9 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 54g carbohydrate per serving.
Comments: Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving.
Can this recipe be altered by using sunflower seeds instead of pine nuts?
Of Course! We haven’t tried this alteration ourselves, but it sounds just as delicious as the original. Please let us know how it turns out!
I tried this recipe for a church luncheon. My son and husband, who don’t like hummmus, thought it was wonderful. Thanks for the different recipe!
I just want to share my recipe: I used Dreamfield penne, cherry tomatoes, green and yellow zucchini, asparagus, balsamic vinegar, olive oil and fresh mozzarella cut in cubes.
You can also add green and yellow pepper, onion, feta and black olives. Thanks for your recipe!
Raisa