Ditch your usual pasta salad recipe and swap it for this spring-veggie-laden, barley-studded alternative.
Barley Salad with Spicy Hummus Dressing
3 tablespoons CAVA Spicy Hummus
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
cracked black pepper and sea salt
1 1/2 cups pearled barley
3/4 cup walnut halves
1/2 cup flat-leaf parsley, rough-chopped
1/2 cup ricotta salata, crumbled
1 cup sugar snap peas
1 cup haricots verts
1 teaspoon fresh lemon zest
Cook the barley per the package instructions. Cool to room temperature. In the meantime, rinse and dry the snap peas and haricots verts. Whisk the spicy hummus, white wine vinegar, olive oil, salt, and pepper to combine. Toss barley with remaining ingredients. Stir in spicy hummus dressing and chill until ready to serve.
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