Pasta salad is a backyard BBQ classic – and while we love this summer staple, we hate the idea of mayo heavy dressings, so we gave this recipe a healthy twist. We promise it’s got all the flavor and rich creaminess you’re looking for, with a bonus of added protein. So go ahead, grab another scoop, it’s guilt-free.

The mayo-free dressing could not be easier to whip up; it’s a combination of organic hummus, extra virgin olive oil and freshly squeezed lemon juice. The result is a bright and citrusy dressing that complements the summer veggies perfectly. We recommend cooking the pasta aldente for some added crunch, plus it will soften as it marinates with the dressing.

Yields 6 Side Servings

Ingredients

  • 12oz dry pasta, cooked and cooled according to package directions
  • 1/2 cup Blue Moose of Boulder Organic Original Hummus 
  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 large clove garlic, grated
  • 1/4-1/2 teaspoon salt
  • 1/2 cup sliced kalamata olives
  • 1 pint cherry or grape tomatoes, halved
  • 3 handfuls baby greens, chopped
  • optional toppings: feta, red onion, parsley, lemon wedge

Instructions

  1. Place hummus, oil, lemon juice, water, garlic, and salt in a jar. Shake vigorously until fully combined. Taste and add more lemon juice or oil if desired. If the dressing is too thick, add another tablespoon of water and shake.
  2. Place pasta, olives, tomatoes, and baby greens in a large mixing bowl. Combine with dressing and gently toss until fully coated.
  3. Add salt and pepper to taste.
  4. Add additional toppings as desired.
  5. Serve at room temp or chilled.

*If desired, you can make this 4 to 6 hours ahead of time and store the pasta salad in a sealed container in the refrigerator. If the pasta seems dry afterward, just drizzle with a bit of olive oil and/or a squeeze of lemon and toss again.