Mediterranean Pasta Salad

Mediterranean Pasta Salad

1 Review
From: Diabetic Living Magazine, Summer 2019

You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad.

Ingredients 1 serving

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  • 2 tablespoons plain hummus
  • 1 tablespoon water
  • 2 teaspoons extra-virgin olive oil
  • ½ cup chopped red bell pepper
  • ½ cup canned quartered artichoke hearts, drained and cut in half
  • 1 cup lightly packed baby kale
  • 4 pitted Kalamata olives, roughly chopped
  • 1 (3 ounce) can no-salt-added light tuna in water, drained
  • ½ cup cooked farfalle, preferably whole-wheat
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon toasted chopped walnuts
  • Juice from ¼ lemon (optional)


  • Prep

  • Ready In

  1. Whisk hummus and water in a small bowl. Set aside.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
  • To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Nutrition information

  • Serving size: about 2¾ cups
  • Per serving: 506 calories; 25 g fat(4 g sat); 7 g fiber; 38 g carbohydrates; 33 g protein; 164 mcg folate; 34 mg cholesterol; 3 g sugars; 0 g added sugars; 3,091 IU vitamin A; 75 mg vitamin C; 102 mg calcium; 4 mg iron; 747 mg sodium; 540 mg potassium
  • Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (62% dv), Folate (41% dv), Iron (22% dv)
  • Carbohydrate Servings:

Reviews 1

June 12, 2019
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By: Sally Meek
I used spinach instead of kale and left out the walnuts. It was excellent and my picky husband ate it too!
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