Banza Pasta Salad

There’s something about a bowl piled high with colorful pasta salad that instantly feels like summer.

Think tender spirals of Banza pasta, glistening with a light, tangy dressing, tossed with crisp bell peppers, juicy tomatoes, cool cucumbers, and maybe a sprinkle of fresh herbs.

It’s a revitalizing, protein-packed dish that comes together quickly—perfect when you need a wholesome meal on the table in under 30 minutes.

This Banza Pasta Salad is ideal for busy weeknights, meal-preppers who love grab-and-go lunches, and families looking for a lighter twist on a classic favorite.

I still remember a rushed Tuesday when guests arrived an hour early; this pasta salad saved the day.

I threw it together with what I’d in the fridge, and it turned into the star of the evening, brightening up the table and everyone’s mood.

It shines at picnics, potlucks, and easy entertaining.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Mediterranean flavor in every bite
• Packs extra protein and fiber with chickpea-based Banza pasta
• Comes together quickly with simple, fresh, everyday ingredients
• Stays delicious for days, perfect for meal prep or lunches
• Adapts easily with added proteins or extra veggies you love

Ingredients

• 8 ounces Banza chickpea pasta shells — cook just to al dente for best texture
• 1 tablespoon kosher salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes
• 1 cup cucumber, diced — peel if skin is thick or waxy
• 1/2 cup red bell pepper, diced — adds crunch and sweetness
• 1/4 cup red onion, finely diced — rinse briefly if you want a milder bite
• 1/2 cup Kalamata olives, pitted and sliced — use good-quality brined olives
• 1/2 cup feta cheese, crumbled — sheep’s milk feta gives best flavor
• 1/4 cup fresh parsley, chopped — flat-leaf parsley preferred for flavor
• 1/4 cup extra-virgin olive oil — use a fruity, good-quality oil
• 2 tablespoons red wine vinegar — adds bright, tangy acidity
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 1 clove garlic, minced — mince very fine for even flavor
• 1/2 teaspoon dried oregano — gently crush between fingers to release aroma
• 1/4 teaspoon black pepper, freshly ground — adjust to taste
• 1/4 teaspoon kosher salt — season dressing, then adjust as needed

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon kosher salt.

Add the Banza chickpea pasta shells and cook until just al dente, about 7–8 minutes or per package directions. Don’t overcook or the shells may become mushy.

Drain and Cool the Pasta

Pour the pasta into a colander to drain. Rinse under cool running water to stop the cooking and remove excess starch.

Shake the colander well and let the pasta sit to drain thoroughly. Make certain it’s very well drained so the salad doesn’t become watery.

Prep the Vegetables and Herbs

While the pasta cools, halve the cherry tomatoes.

Dice the cucumber, red bell pepper, and red onion. Slice the Kalamata olives and chop the fresh parsley. Add all of these ingredients to a large mixing bowl.

Keep the cuts bite-sized for even distribution and pleasant texture.

Add the Cheese

Crumble the feta cheese if it isn’t already crumbled.

Add 1/2 cup to the mixing bowl with the vegetables and parsley. Gently toss everything together with a wooden spoon or spatula.

Distribute the feta evenly so each bite has a good mix of flavors and textures.

Whisk the Dressing

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, black pepper, and kosher salt.

Whisk vigorously until the mixture looks slightly thickened and uniform. This emulsification helps the dressing cling to the pasta and vegetables instead of separating.

Combine Pasta with Vegetables

Transfer the well-drained, cooled pasta to the large mixing bowl containing the vegetables, olives, feta, and parsley.

Gently fold the pasta in using a wooden spoon or spatula. Avoid crushing the tomatoes or breaking the pasta shells.

Make certain the ingredients are loosely but evenly combined.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta mixture. Toss gently but thoroughly until all components are coated.

Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired. For make-ahead prep, reserve a few tablespoons of dressing to add just before serving.

Chill and Serve

Cover the bowl tightly and refrigerate the pasta salad for at least 20 minutes. Allow the flavors to meld and the pasta to absorb some dressing.

Before serving, toss the salad again and refresh with a drizzle of olive oil or vinegar if needed. Garnish with extra feta and parsley, then serve chilled.

Ingredient Swaps

• Use any short pasta (rotini, penne, shells) if Banza isn’t available; gluten-free rice or corn pasta works well too.
• Swap feta with goat cheese, queso fresco, or omit and add extra olives for dairy-free.
• No Kalamatas? Use any briny olive, capers, or pickled pepperoncini.
• Replace red wine vinegar with white wine vinegar, lemon juice, or apple cider vinegar.
• Add or swap veggies based on what you have: bell peppers, cherry tomatoes, cucumbers, red onion, artichoke hearts, or roasted peppers all work.

You Must Know

• Doneness – If the pasta turns mushy or breaks easily when stirred, shorten the next batch’s cook time by 1–2 minutes and taste a shell at the 5–6 minute mark; chickpea pasta should be tender with a definite bite, not chalky or soft.
• Avoid – Avoid adding the pasta while it’s still steaming hot; wait until it feels cool to the touch (about 10–15 minutes post‑drain) so the feta doesn’t melt and the vegetables stay crisp.
• Troubleshoot – If the salad looks watery after chilling, gently tip off excess liquid and add 1–2 tablespoons feta plus 1 teaspoon olive oil; this restores body and creaminess the pasta lost as it sat.
• Flavor Boost – For a brighter flavor after refrigeration (2–24 hours), stir, then add 1–2 teaspoons red wine vinegar and a pinch (⅛ teaspoon) salt; cold dulls acidity and seasoning, so this “finishes” the taste.
• Scale – To double for a crowd (8 servings), multiply everything by 2 but hold back 2–3 tablespoons of the oil; chickpea pasta drinks up dressing, and you can always add the remaining oil right before serving if it seems dry.

Serving Tips

• Serve chilled in a shallow bowl, topped with extra feta and parsley.
• Pair with grilled chicken, shrimp, or salmon for a complete, protein-rich meal.
• Spoon into lettuce cups or pita pockets for an easy handheld lunch.
• Offer alongside grilled vegetables and hummus for a Mediterranean-inspired spread.
• Pack in individual jars or containers for make-ahead lunches or picnics.

Storage & Make-Ahead

This Banza pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal for making a day ahead; the flavors improve overnight.

Stir before serving and refresh with a drizzle of olive oil or vinegar if needed.

This salad doesn’t freeze well.

Reheating

For warm leftovers, reheat gently: microwave in short bursts with a splash of water, covered.

Or warm in an oven-safe dish or skillet over low heat, adding extra dressing if dry.

Picnics and Potlucks

On sunny days when I’m packing a basket or heading to a friend’s backyard, Banza pasta salad becomes my go-to dish to share.

It holds up beautifully in a cooler, the chickpea shells staying pleasantly firm instead of turning mushy on the ride over. I love how the colors pop when I lift the lid—ruby tomatoes, emerald cucumber, glossy black olives, snowy feta.

For picnics, I tuck it into a shallow, airtight container so the dressing doesn’t pool at the bottom. At potlucks, I pile it into a big serving bowl, then drizzle on that reserved splash of dressing right before it hits the table.

You get bright, tangy aroma, glistening pasta, and crisp vegetables in every scoop.

Final Thoughts

Give this Banza pasta salad a try and see how easy (and delicious) a lighter, protein-packed twist on classic pasta salad can be.

Don’t hesitate to tweak the veggies, cheese, or add your favorite protein to make it your own!

Frequently Asked Questions

Can I Make This Banza Pasta Salad Completely Dairy-Free or Vegan?

Yes, you can. I’d skip the feta, crumble in marinated tofu or chickpeas, and boost the herbs. You’ll still taste juicy tomatoes, cool cucumber, briny olives, and that bright, garlicky dressing clinging to every shell.

Is This Recipe Suitable for Gluten-Free and Celiac-Friendly Diets?

Yes, it’s gluten-free and generally celiac-friendly, since Banza uses chickpeas, not wheat. I’d tell you to double-check the box for “certified gluten-free” and make certain your kitchen’s free from sneaky flour dust.

How Can I Adjust the Recipe for Low-Sodium Dietary Needs?

You can absolutely make this low-sodium: I’d cut added salt, choose no-salt chickpea pasta, use low-sodium olives and feta, then lean on lemon, vinegar, garlic, oregano, and herbs for bright, salty-feeling flavor.

What Wine or Beverages Pair Best With Banza Pasta Salad?

I’d pour a crisp Sauvignon Blanc or Pinot Grigio; they slice through the tangy feta and olives. If you’d rather skip alcohol, try chilled sparkling water with lemon or a citrusy iced herbal tea.

How Can Kids Help Prepare This Banza Pasta Salad Safely?

Kids can safely rinse cooled pasta, crumble feta, scatter jeweled tomatoes and cucumbers, tear fragrant parsley, and whisk the vinaigrette while I handle boiling water and knife work, guiding little hands like a gentle kitchen choreography.