Hummus, Tomato and Olive Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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I had to play with the amounts a little but this salad is really tasty. I don't even remember where I got this from- I hand copied it from a magazine at some point. Cook time is chill time. Ingredients:
11 ounces elbow macaroni (or medium shells) |
10 ounces cherry tomatoes, cut into quarters |
1 large zucchini, grated |
1/4 small onion, grated |
3 ounces black olives, pitted and chopped |
4 tablespoons hummus |
4 tablespoons plain yogurt |
2 tablespoons olive oil |
2 garlic cloves, finely chopped |
2 teaspoons finely grated lemons, rind of |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives.
2. To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly.
3. Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.
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