Gluten-Free: Chicken and Hummus Pasta Salad

Gluten-Free Chicken and Hummus Pasta Salad

When I was a kid, my mom would make a macaroni and tuna pasta salad all the time for lunch.  It's still one of my favorite dishes for a light, weekend lunch.

Today, I'm doing a "tribute" version of her "Macaroni n' Tuna" with some gluten-free pasta, canned chicken instead of canned tuna, and I used hummus instead of mayonnaise for the dressing.

I used really simple frozen veggies to add lots of color, but you could use anything you want for the veggies.  I think next time I do this, I'll make it a little fancier with some asparagus and more of a Mediterranean theme. I think some Feta cheese, Kalamata olives and cucumber would compliment the hummus a little more.  This is a really easy, kid friendly lunch with lots of nutritious goodies.  It makes a lot too, so this is a great recipe for a spring pot luck!

Gluten-Free Chicken and Hummus Pasta Salad

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 6

Gluten-Free Chicken and Hummus Pasta Salad

Ingredients:

• 16 oz. gluten-free pasta (Rotini or Penne, I like the corn flour pasta best)
• 2 10oz. cans of light chicken breast in water
• 1/2 cup hummus dip
• 1/2 red bell pepper, chopped
• 1 cup frozen, mixed veggies, thawed and drained (I used green beans, corn, peas, carrots)
• 1 tsp. garlic powder
• salt and pepper to taste

Steps:

1. Bring a large pot of salted water to a boil.  Add the pasta and boil on high heat for 7-10 minutes, until the pasta is soft (corn flour pasta takes a little longer, so see package directions for the gluten-free pasta you're using).  Remove from the heat, drain the water and set aside.
2. In a large mixing bowl combine chicken (smash it with a fork to separate), hummus, red bell pepper, mixed veggies and garlic powder.  
3. Add the pasta, stir until combined, season with salt and pepper, stir until all ingredients are mixed and serve.