Lunch doesn’t have to fit between two slices.

And lunch can use leftovers without being boring. This is the magic of hummus.

Greek Pasta Salad with Roasted Red Pepper Hummus

1 box of orzo or any type of smaller pasta shape you have on hand
1 tablespoon quality olive oil
Juice of half a lemon
2 leftover steamed chicken breasts, diced 
2 Persian cucumbers, diced (or 1 large cucumber)
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/4 cup crumbled feta
1 container CAVA Roasted Red Pepper Hummus

Bring a medium saucepan of water to a boil, salting water thoroughly. Cook pasta until al dente, about 8 to 9 minutes. Drain pasta, and transfer into a large mixing bowl. Add olive oil and lemon and stir to coat. Add in chicken, cucumber, tomatoes, olives, and feta. Lastly, add the Roasted Red Pepper Hummus and stir to combine.


You can purchase our line of chef-crafted dips and spreads at your area Whole Foods or other area specialty market.

Click here to find the one that’s closest to you.Mediterranean Pasta Salad with CAVA Roasted Red Pepper Hummus