Mediterranean Pasta Salad 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.


10 mins


20 mins




  • 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
  • 1 tablespoon Juice from 1/4 lemon


    Step 1

    Whisk hummus and water in a small bowl. Set aside.

    Step 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.


To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Nutrition Facts

Serving Size: about 2 3/4 cups Per Serving: 506 calories; protein 33.4g; carbohydrates 38.3g; dietary fiber 7g; sugars 3.4g; fat 24.5g; saturated fat 4g; cholesterol 33.9mg; vitamin a iu 3090.5IU; vitamin c 75.1mg; folate 164.2mcg; calcium 101.7mg; iron 3.6mg; magnesium 97.5mg; potassium 540.2mg; sodium 746.8mg.


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