Vegan Creamy Italian Hummus Pasta Salad! Whether you’re planning a picnic in the park, bringing a dish to a potluck, or looking for a quick and healthy lunch option, this vegan pasta salad hits all the right notes.

This vibrant and flavorful Vegan Creamy Italian Hummus Pasta Salad is the perfect crowd-pleaser for any occasion! Tossed with tender al dente pasta and a colorful medley of fresh red bell peppers, crisp green onions, sweet matchstick carrots, and briny black olives, this salad is packed with texture and zest. The star of the dish is a irresistibly tangy homemade Italian hummus-based dressing, which adds creaminess and a zesty kick without any dairy.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We’re big fans of pasta salads — they’re a go-to for easy, satisfying meals that are packed with flavor and fresh ingredients. And let me tell you, this Vegan Creamy Italian Hummus Pasta Salad is seriously so delish, you won’t want to miss out!

The creamy, tangy hummus dressing coats every bite, giving it a rich yet light texture, while the colorful veggies add crunch and freshness. It’s a perfect balance of flavors and textures that makes it addictive! Trust us, you gotta give this one a try!

Tips for Success:

Flavor Profile: This Vegan Creamy Italian Hummus Pasta Salad is filled with tender pasta, red bell peppers, green onions, matchstick carrots and black olives all coated in a deliciously tangy homemade Italian hummus-based dressing. Perfect for picnics, potlucks, and every day!
Oil-Free Pasta Salads: Oil-free Pasta Salads tend to really drink up the dressing simply because oil-based pasta salads use oil to coat the pasta creating a barrier where the oil helps prevent the dressing from being overly absorbed by the dressing. With oil-free pasta salads, the dressing is absorbed into the cooked pasta while in the refrigerator. If presenting for guests, picnics, or potlucks, we suggest not dressing the pasta salad until right before serving.
- The Day Before or Earlier in the Day:
  - Cook the pasta, refrigerate.
  - Make the dressing refrigerate.
  - Chop, slice, dice each of the Base Ingredients and store individually in the refrigerator.
- Right before Serving:
  - Place the cooked and refrigerated pasta in a colander and rinse with cold water. Use your fingers to gently separate the pasta. Continue rinsing until all the pasta is loosened (it tends to stick together). Then drain well to remove any excess water.
  - Place all the Base Ingredients into a large bowl, mix well.
  - Stir the dressing, if the dressing is too thick, add a tablespoon of water (or vinegar) and stir well. Evaluate the thickness, add a little more, if needed.
  - Pour the dressing over the Base Ingredients, mix thoroughly, then serve in a serving bowl.
- Hummus: We use our The Best Hummus to make this pasta salad since our hummus recipe is extra smooth. Feel free to use your favorite hummus recipe or store-purchased hummus. If you use a chunkier or textured hummus, then expect the pasta salad to reflect the same.
- Pure Maple Syrup: The sweetness of this dish is totally within your control. Start on the low-end and increase as you feel necessary.
- Pasta: We used a farfalle pasta. Feel free to use your favorite short-cut pasta like elbows, rotini, ditalini, small shells, etc.
- Gluten Free Pasta: Gluten free pasta tends to sieze up when refrigerated. If using gluten free pasta, this dish is best when eaten right after making.
- Amount of Pasta: We used between 8 and 10 oz. of dry pasta for this pasta salad. Start adding the cooked pasta one cup at a time into the salad, mixing well, then reviewing the dressing to pasta ratio to achieve the creaminess desired. Take into consideration that the dressing will be somewhat absorbed into the pasta as it sits. So in other words, creamier is better to start with.
- Matchstick Carrots: We purchased matchstick carrots from the grocery store, then gave them a rough chop to reduce their size as they are typically 2 to 3 inches long. Chopping creates a better mouthfeel. If you can’t find matchstick carrots, then use 2/3 cup (+/-) of grated carrot.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in an air-tight covered container.

As with most pasta salads, this dish does not freeze well.

Pantry Products:

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large stock pot (for boiling pasta)

If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Vegan Creamy Italian Hummus Pasta Salad

Hi there, Ameera here!

Tips for Success:

Leftovers and Freezing:

Pantry Products:

Kitchen Equipment:

Vegan Creamy Italian Hummus Pasta Salad

Description

Ingredients

Instructions

Notes

Subscribe