Hummus Pasta Salad

Name: Hummus Pasta Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 18 servings.
Cuisine: Mediterranean
Ingredients: 2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained; 2 tablespoons olive oil; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 package (16 ounces) uncooked whole wheat spiral pasta; 4 cups chopped fresh kale; 2 medium lemons; 1/2 cup water; 6 tablespoons tahini; 4 garlic cloves, minced; 2 tablespoons Greek olive juice; 1 pint cherry tomatoes, quartered; 1 cup Greek olives, chopped

TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling YIELD: 18 servings.

Adding the dressing while the pasta is still warm allows the pasta to absorb some of the dressing. It's a hearty side dish but could be a nice meatless main dish as well. —Michelle Morrow, Newmarket, New Hampshire

Ingredients

2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (16 ounces) uncooked whole wheat spiral pasta
4 cups chopped fresh kale
2 medium lemons
1/2 cup water
6 tablespoons tahini
4 garlic cloves, minced
2 tablespoons Greek olive juice
1 pint cherry tomatoes, quartered
1 cup Greek olives, chopped

Directions

1. Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes.
2. Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta.
3. Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts

3/4 cup: 219 calories, 8g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 30g carbohydrate (2g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.