Warm Pasta Salad with Hummus and Sheet Pan Roasted Vegetables

Pasta salad is one of my favorite things to eat in the summer. It’s creamy, filling, it has a lot of great textures, and it’s another excuse to eat pasta (like I need one). Sometimes I find myself craving it during other seasons but I’m cold and all I want is warm food. Thus my warm pasta salad was born.

This pasta salad couldn’t get any easier and comes together in just over a half hour, which is perfect for a busy weeknight. All we do is throw some veggies on a sheet pan and roast them, cook some pasta, and mix in some hummus.

I use my own hummus because now I’m spoiled and will never go back to store-bought. Have you tried my hummus recipe?

Hummus Pasta Salad Ingredients

What do I put in it?

The short answer is anything you like! The long answer is … well just a list of veggies and other things. ;)

My favorite veggies (incidentally the ones in this recipe) to include in this dish are onions, mushrooms, bell peppers, and tomatoes, but you can use any you like. This recipe would be great with broccoli, cauliflower, Brussels sprouts, sweet potatoes, beets, parsnips, asparagus, peas, carrots, etc.!

The one thing to be aware of is cook time. Vegetables like the ones I’ve included in the recipe below have about the same cook time (I do take the tomatoes out part way through).

For simplicity’s sake, try to match the cook times of each vegetable on the sheet pan. Sweet potatoes, beets, carrots, parsnips, etc. will take longer to cook than say broccoli, cauliflower or asparagus will. When in doubt, keep checking on them every so often and transfer veggies that are done early to a bowl.

Vegetables on a pan about to be roasted

When I roast my veggies I actually do not use any seasoning, but that’s because the hummus is so flavorful that the veggies do not need it. If you’d like, you can definitely add spices.

One more thing about the veggies: I lined my pan with a silicone matΒ not only to save money/the environment (as opposed to using parchment paper), but I really feel that it encourages caramelization of the veggies (especially of the onions, which get sweet and gooey).

You can put any pasta you like in this recipe, which is why this recipe can be gluten-free. If you are gluten-free, simply use a GF pasta I did here (mine is brown rice rotini).

Roasted Vegetables and Pasta in a Mixing Bowl

If you like, you can pick a different pasta like whole wheat, chickpea, or lentil. Whichever pasta you use, simply cook it according to package directions.

The dressing or sauce in this recipe is hummus because it’s easy, delicious, and creamy like mayonnaise but without the eggs or oil. I like to thin it out only slightly with an extra squeeze of citrus. I make my own hummus because that’s how I roll, but feel free to use store-bought if that’s your jam.

Finally, add in whatever else you like. I’ve kept it simple here with some fresh basil, but I’ve also tried this with olives and capers and it was great. Experiment, and if you do let me know in the comments below or on social media what you tried.

As always, let me know if you make this recipe and please tag #Zardyplants and mention meΒ @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

<3 Liz

Bowl of Hummus Pasta with Vegetables

Warm Pasta Salad with Hummus and Sheet Pan Roasted Vegetables

Vegan, Oil-free, Soy-free, Nut-free, Gluten-free (use GF pasta)

 

Time: Approx. 35 minutes

 

Serving size: Serves 4

 

Nutrition: 492 calories per serving (about 1/4 of the recipe)

Ingredients

Β 
12 oz pasta of choice (I used brown rice rotini)

 

1 medium onion, quartered and sliced (any onion will work)

 

12 oz mushrooms, sliced

 

1 bell pepper, sliced into 1″ long strips

 

1 cup grape tomatoes, halved

 

1 cup hummus

 

The juice of 1 lemon

 

1/3 cup fresh basil, finely chopped

Directions

Β 
1. Preheat oven to 375 degrees F (or 190 degrees C) and put your water on to boil. Take hummus out of fridge to come to room temperature.

 

2. Chop veggies and spread out on a lined baking sheet. For ease of removal later, section your tomatoes to one side. Place in oven.

 

3. Cook pasta according to package directions. After 15 minutes, remove pan from oven and place tomatoes in a bowl so they don’t overcook. Stir the rest of the veggies and replace in oven for 10 additional minutes.

 

4. Strain pasta and add to a large bowl. Once veggies are done, add them all on top of the pasta. Add the hummus and lemon juice and stir through. Finally sprinkle in the basil and stir once more.

 

5. Serve warm and enjoy!

 

Refrigerate leftovers in an airtight container for up to 5 days.
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