More About This
- ingredients -
- 1 lb pasta (reserve ¼ cup of water when draining)
- 1 container Sabra Classic Hummus
- 8.5 oz jar sundried tomatoes in olive oil (reserve 2 tsp of oil or more)
- 1 cucumber
- 4 oz Kalamata olives
- 1.5 tsb fresh thyme
- 2 tsb fresh lemon juice
- directions -
1. Cook pasta to al dente instructions on box. The choice is up to you on the shape of your pasta. Personally I love hollow pasta, especially for salad. When the ingredients get stuck in the middle, it’s a delicious lil’ peek-a-boo. Stubby mezzi rigatoni, shown here, is perfect.
2. Drain pasta, reserving ¼ cup of the water. Pour into whatever bowl you’re going to serve the salad in. (Side note, how cute and convenient is my retro Neoflam stockpot? I get to boil and serve in the same vessel, and it even has a lid!)
3. In a separate bowl, whisk the container of hummus with the ¼ cup reserved pasta water. Then, add it to the pasta and toss.
4. Peel and de-seed your cucumber.
5. Drain your tomatoes, reserving all of the olive oil. Not only are you going to add some of it to your pasta salad later, it’s damn tasty to cook with! If you weren’t able to find strips (like me) cut the tomatoes into strips right into the pasta bowl with scissors.
6. Add drained olives.
7. Squeeze that lemon and, you guessed it, add it to the pasta.
8. Remove thyme leaves from stem and mince. It’s ok to curse at how tiny the leaves are. Toss ’em in the pasta.
9. Remember that olive oil you reserved from the tomatoes? Add 2 tsp of the oil to the pasta and give it all a toss. Look a little dry? Go on, add a little more!
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