Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mediterranean Pasta Salad
Mediterranean Pasta Salad
About the Recipe
You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad.
Recipe by Sara Haas – EatingWell
Ingredients:
2 tablespoons plain hummus
1 tablespoon water
2 teaspoons extra-virgin olive oil
½ cup chopped red bell pepper
½ cup canned quartered artichoke hearts, drained and cut in half
1 cup lightly packed baby kale
4 pitted Kalamata olives, roughly chopped
1 (3 ounce) can no-salt-added light tuna in water, drained
½ cup cooked farfalle, preferably whole-wheat
1 tablespoon crumbled feta cheese
1 tablespoon toasted chopped walnuts
Juice from ¼ lemon (optional)
Getting it done:
1. Whisk hummus and water in a small bowl. Set aside.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
Recipe Notes
Make Ahead Tip: Cook pasta up to 1 day ahead and refrigerate.
Ingredients:
2 tablespoons plain hummus
1 tablespoon water
2 teaspoons extra-virgin olive oil
½ cup chopped red bell pepper
½ cup canned quartered artichoke hearts, drained and cut in half
1 cup lightly packed baby kale
4 pitted Kalamata olives, roughly chopped
1 (3 ounce) can no-salt-added light tuna in water, drained
½ cup cooked farfalle, preferably whole-wheat
1 tablespoon crumbled feta cheese
1 tablespoon toasted chopped walnuts
Juice from ¼ lemon (optional)
Getting it done:
1. Whisk hummus and water in a small bowl. Set aside.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
Recipe Notes
Make Ahead Tip: Cook pasta up to 1 day ahead and refrigerate.
About the Recipe
You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad.
Recipe by Sara Haas – EatingWell
Nutritional Info
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