Original Hummus Pasta Salad

I've had a lot of pasta salad at a lot of cookouts. Most of it is fine. This one is the reason people ask if you brought more. It started when we ran out of mayo and tried the hummus instead. We haven't gone back.

Original Hummus Pasta Salad

Fifteen minutes. Serves a crowd. Better than the mayo version, and it actually improves overnight.

What you need:

• One jar of Good Hummus Original
• 12 oz rotini or penne, cooked and cooled completely
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• Juice of one lemon
• 2 tablespoons olive oil
• Salt, black pepper, and a pinch of red pepper flake

How to build it: Cook pasta, rinse under cold water until it's completely cool — warm pasta makes the dressing greasy. In a large bowl, whisk together the whole jar of hummus, lemon juice, olive oil, salt, pepper, and red pepper flake. Add the cooled pasta and toss until every piece is coated. Add tomatoes, cucumber, onion, and olives and toss again. Taste and adjust — more salt, more lemon, whatever it needs. Add parsley at the very end. Refrigerate at least 30 minutes before serving. It gets better the longer it sits.

Why it works: Hummus is already an emulsified mixture of fat, acid, and chickpeas — it behaves like a dressing but with more body. It clings to the pasta instead of pooling at the bottom of the bowl, which means flavor in every bite and not just in the first scoop. The lemon in the Original lifts the whole dish. The tahini adds nuttiness that makes it taste like something you worked at. And unlike mayo-based pasta salad, this one doesn't turn or get watery overnight — hummus actually holds, which makes it the right call for anything you're prepping ahead.

One note: Original is available in stores and online year-round — the easiest jar to keep stocked for exactly this.

Make this and tag us on Instagram — @eatgoodhummus. I'd love to see it.

— Ian & Devon