Mediterranean Hummus Pasta Salad
Quick 20 minute Mediterranean hummus pasta salad. Loaded with cherry tomatoes, broccoli, corn, and quick creamy hummus sauce.
Servings: 2 servings
- 200 g gluten-free pasta
- 500 ml water
- 1 tsp salt
- 100 g boiled broccoli
- 50 g cherry tomatoes
- 30 g corn
- 2 tbsp parmesan flakes
- 2 tbsp balsamic vinegar or reduction
- 1 tbsp dijon mustard
In a medium pot add water and salt and turn the heat on high. Once the water starts to boil, lower the heat on medium, add the pasta, and boil for 10-15 minutes (or look for the boiling time on the pasta package).
Cut the broccoli on florets add those in another pot cover with water and boil on medium heat for 2-3 minutes. Cut the cherry tomatoes on half and grate parmesan fakes.
Once the pasta is boiled drain the pasta in a colander.
Transfer the hummus in a big bowl and add the pasta on top. Mix the hummus, the Vegeta seasoning, the pasta, and leave it to cool down for a couple of minutes.
Then add the broccoli florets, corn, and tomatoes. Season with the salt and oregano. Add a balsamic glaze if you prefer and enjoy it!