Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Yields: 8 servings

DIRECTIONs

1. Bring a large pot of salted water to boil.

2. Meanwhile, wash and dice all the veggies into uniform small pieces. Finely chop the parsley.

3. Cook the pasta according to the package instructions until al dente.

4. Drain the cooked pasta and set aside to cool. Reserve 1/4 cup pasta water

5. Mix 1/2 the juiced lemon, 1/2 reserved pasta water, oregano, salt, and red pepper into the hummus to make the dressing. Adjust seasonings and lemon to taste.

6. Add the veggies and parsley to the pasta to combine.

7. Pour the dressing over the pasta and mix until evenly coated.

8. Crumble feta cheese over the top and gently mix.

9. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together (it’s even better overnight)

10. Remove the pasta salad from the refrigerator.

11. Give it a final toss to redistribute the dressing.

12. Top with more parsley, lemon, and feta if desired.

13. Serve chilled and enjoy!