Pasta Salad with a Creamy Houmous Dressing

Before we bid the summer a fond farewell (in my corner of England at least) I thought I’d share this salad recipe. This consists of a colourful pasta salad, with a creamy houmous dressing. This was a dressing that I made last week and shared on my Instagram stories. A couple of people asked me for the recipe, and as I didn’t really keep a track of the amounts I used I decided to make again. So I re-made it and noted everything down so I could make a proper recipe for it

Yield; Four servings (280kcal per serving) Cook time; 15 minutes

For the dressing you’ll need;

  1. Three heaped tablespoons of houmous (I’ll include my recipe below, scroll down for that)
  2. Two heaped tablespoons of mayonnaise
  3. The juice of one lemon (around two tablespoons)
  4. Three/four tablespoons of water
  5. Half a teaspoon of dried mixed herbs, and the same of dried parsley
  6. Salt and black pepper to taste

Method;

  • Simply whisk everything together in a small bowl until well combined. Refrigerate until you’re ready to use it

For the pasta salad you’ll need;

  1. 200g/7oz (dry weight) pasta
  2. One yellow pepper, diced
  3. Four salad tomatoes, seeds removed then diced
  4. One large carrot, peeled and grated
  5. Four spring onions, finely sliced
  6. One 400g/14oz tin of chickpeas, drained and rinsed

Method;

  • Add all the prepared vegetables into a mixing bowl, along with the chickpeas, use a wooden spoon to gently combine
  • Boil the pasta as per the instructions on the packet. Once cooked, drain and then fill the saucepan back up with cold water, this will help to stop the cooking process. Drain the pasta again before adding it into the mixing bowl
  • Pour over as much dressing as you’d like, then store in the fridge until you’re ready to serve. The dressing would also be lovely on sandwiches, or as a dip for veggies

 


No added oil houmous

Screenshot_20180702-201849-picsay.png

You’ll need;

  1. One 400g/14oz tin of chickpeas, drained and rinsed
  2. The juice of half a lemon
  3. One clove of garlic
  4. One tablespoon of tahini
  5. Two or three tablespoons of water
  6. Salt to taste (I use one quarter of a teaspoon personally)

Method;

  • Add everything into a food processor and blitz, that’s it. You might have to scrape down the sides to get it to blend evenly. Store in an airtight container in the fridge

 

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