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.
For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!
Yields 6 Side Servings
*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.