These last two weeks have been an absolute blur of working days, cookie orders through the night, (much dreaded) 4th grade math homework (bleh!!), ballet classes, and the husband being out of town and then on mandatory overtime at work when he is home.
It's quite fair to say I've been stretched a bit thin at times.
Store-bought hummus with roasted red peppers is my go-to flavor for this easy noodle salad!
Hectic weeks, like the previous two, are when I rely heavily on semi-homemade meals the most. Keeping a good stock of quality, store-bought ingredients really helps us to keep our goal of staying away from fast food. Trust me y'all, that bucket of chicken was calling my name a few times recently, but I (oh Lordy!) didn't answer!
I think I've mentioned that we keep premade hummus around regularly for snacking. It's one of those all-important, simple appetizers we use to keep the peace while the kids wait for dinner to be ready on weeknights. However, in this recipe, hummus is one of the stars of the dish, not just an appetizer.
I first saw a noodle salad using hummus as a sauce in a Better Homes and Garden magazine sometime last year and I completely fell in love with the concept. The original recipe I saw used Soba noodles, but those are not easy to come by in my neck of the woods. So, spaghetti noodles are what I've been using and it works out just fine.
This easy veggie noodle salad made with hummus has become one of my absolute favorite, quick dinner solutions.
It's light, healthy and crazy versatile. Most importantly, it's also super-duper delicious!
I'll post other varieties of this simple supper as I make them. I've got a few variations in mind that I can't wait to try. But, in the meantime, I hope this modest dish will save you some time too!
yield: 3 servingsAuthor: Marcelleprint recipe
Easy Veggie Noodle Salad with Hummus
prep time: 25 MINScook time: 15 MINStotal time: 40 mins
This easy noodle salad is a time-saving recipe using store-bought hummus as a sauce. It's a light, healthy and tasty anytime meal!
3 oz spaghetti noodles
3/4 cup cherry tomatoes, rinsed and halved
1/4 cup sweet onion, chopped
3/4 cup fresh mushrooms, sliced (I used Baby Bellas)
1/2 of a medium zucchini, halved and sliced
1/2- 3/4 cup of purple cabbage, shredded or sliced
2 tablespoons olive oil
4 oz premade hummus (I used hummus flavored with roasted red peppers, but any variety will do)
1/2 cup crumbled Feta cheese
salt and pepper
Cook spaghetti noodles according to package directions, drain and transfer to a large mixing bowl and set it aside.
Heat olive oil in a large skillet. Add all vegetables, except the cabbage, and saute for about 5 minutes or until tender. Remove the pan from the heat. Lightly season the cooked vegetables with salt and pepper.
Mix hummus into the prepared noodles and then fold in warm, cooked veggies. (this will take a bit of patience to get it all incorporated!).
Finally mix in the shredded cabbage and crumbled Feta. Transfer to individual serving bowls and enjoy!
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