Hummus Pasta Salad

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. —Michelle Morrow, Newmarket, New Hampshire

• 

  Total Time

  Prep: 25 min. Bake: 20 min. + chilling
• 

  Makes

  18 servings (3/4 cup each)

Ingredients

• 2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 package (16 ounces) uncooked whole wheat spiral pasta
• 4 cups chopped fresh kale
• 2 medium lemons
• 1/2 cup water
• 6 tablespoons tahini
• 4 garlic cloves, minced
• 2 tablespoons Greek olive juice
• 1 pint cherry tomatoes, quartered
• 1 cup Greek olives, chopped

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Directions

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes.
• Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta.
• Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Nutrition Facts

3/4 cup: 219 calories, 8g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 30g carbohydrate (2g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

source https://www.tasteofhome.com/recipes/hummus-pasta-salad/

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