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Healthy Pasta Salad

With a variety of flavors and textures, this pasta salad will keep you coming back for more (a good thing, no less). I've included a few sources of healthy fats, protein, and complex carbs to keep you nourished and satisfied. While I omitted mayo — a standard ingredient in traditional pasta salad — I included this hummus for a creamy, well-coated consistency.

Ingredients

  • 1 box Eat Banza  (but any pasta will do!)
  • 1 8oz container of Hope Foods Kale Pesto Hummus
  • 1 14oz can of artichoke hearts (in water)
  • 2 stalks green onion
  • 1 small organic bell pepper
  • 1/2 small red onion
  • 1/2 large organic cucumber
  • 1/2 cup organic cherry tomatoes
  • 3 tbsp capers
  • 3 tbsp pumpkin seeds
  • 2 tbsp avocado oil
  • 1 tbsp garlic minced
  • handful organic basil leaves
  • salt and pepper to taste

Instructions

  • Cook your pasta according to the package.
  • While the pasta is cooking, rinse + drain your artichokes and chop into bite-sized pieces.
  • Chop the rest of the large veggies and herbs (green onion, bell pepper, red onion, cucumber, cherry tomatoes, and basil).
  • Once the pasta finishes cooking, rinse with cold water and add to the large mixing bowl.
  • Toss the pasta, veggies, herbs, and seeds together until the ingredients are evenly dispersed.
  • To the bowl, add your container of hummus and drizzle on your avocado oil. Evenly mix the hummus and oil until all ingredients are coated. Add a pinch or two of sea salt and a few cracks of black pepper. For an extra kick, feel free to add red chili flakes!
  • If eating immediately, stick the mixing bowl in your freezer for 3-5 minutes. Then, serve. If eating later, store in the fridge, covered.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.