The Fly Pasta Salad is the perfect dish to pass through! Veggie-packed and tossed in a homemade hummus dressing, you’ll absolutely love this easy pasta salad recipe.
Simple pasta salad with a bow tie
This Fly Pasta Salad is spring in a bowl! You’ll absolutely love the taste of the homemade hummus dressing (we promise it’s easy to make!) packed with fresh herbs. Enjoy it hot or cold 😀
Why you will love it!
Serves a crowd
Easy to do
vegetarian
Selected ingredients
Pasta salad
- fly pasta
- English peas
- cherry tomatoes
- Red onion
- carrots
- White cheddar cheese
- Fresh herbs: dill, tarragon and chives
- salt pepper
hummus dressing
- hummus
- Honey
- lemon juice
- red wine vinegar
- Apple Cider Vinegar
- Fresh herbs: tarragon and chives
- salt pepper
- olive oil
How to make bow tie pasta salad
Cook pasta & peas
Put the pasta in boiling water and cook al dente. Add the peas to the boiling water and pasta and blanch for 2 minutes. Drain pasta and peas and rinse with cold water. Pour into a large bowl.
Add vegetables and herbs
Add the tomatoes, onions, carrots, cheese, dill, tarragon, chives, salt and pepper to the noodles and mix together.
Prepare the hummus dressing
In a small bowl, combine the hummus, honey, lemon juice, red wine vinegar, apple cider vinegar, tarragon, chives, salt, and pepper and whisk together.
Pour the dressing into the pasta salad
Pour the dressing over the pasta salad and stir until the pasta is coated in the dressing.
Serve & enjoy!
Season with salt and serve immediately or serve cold. Enjoy!
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Best Tips
Use any type of hummus for the dressing: Feel free to use a flavored hummus to switch up the flavor profile of this bow tie pasta salad. Roasted Pepper Hummus or Olive Tapenade Hummus would be delicious!
Choose your favorite fresh herbs: Don’t have all the herbs this pasta salad hummus dressing calls for? Feel free to use whatever you have on hand – chives, dill, mint, thyme, etc.
Serve hot or cold: This pasta salad tastes hot or cold! Serve immediately after preparation for a warm pasta salad, or chill in the fridge for 30 minutes before serving for a cold pasta salad.
storage
Store this bow noodle salad in an airtight container in the refrigerator for up to 3-4 days. Feel free to toss the pasta salad in extra fresh herbs when serving as leftovers to freshen it up.
Fly Pasta Salad
Preparation:30 protocol
Cook:10 protocol
In total:40 protocol
Ingredients
- 16 oz. Fly Noodles
- 2 cups English peas
- 20 oz. Cherry tomatoes halved
- 1/2 Red onion thinly sliced
- 2 big carrots peeled or mandolin in 3 inch tapes
- 4 oz. white cheddar cheese to cut in pieces
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh tarragon
- 2 tablespoon chopped fresh chives
- 1.5 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
instructions
-
Bring a large pot of salted water to a boil. Put the pasta in the water and cook al dente. Add the peas to the boiling water and pasta and blanch for 2 minutes. Drain pasta and peas and rinse with cold water. Pour into a large bowl.
-
Add the tomatoes, onions, carrots, cheese, dill, tarragon, chives, salt and pepper to the noodles and mix together.
-
Prepare the hummus dressing. In a small bowl, combine the hummus, honey, lemon juice, red wine vinegar, apple cider vinegar, tarragon, chives, salt, and pepper and whisk together. Continue stirring the ingredients and drizzle the olive oil into the bowl until well combined.
-
Pour the dressing over the pasta salad and stir until the pasta is coated in the dressing. Season with salt and serve immediately or serve cold.
Tips & Hints
- Change up the flavor of the dressing by using a different type of hummus.
- Feel free to switch up the fresh herbs.
nutritional information
Calories: 401kcal Carbohydrates: 56G Protein: 15G Fat: 13G Fiber: 6G Sugar: 7G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.