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–+ servings
gluten free chickpea pasta salad

Banza Pasta Salad

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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 20 minutes
Total Time 43 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 8 ounce Banza chickpea pasta shells
  • 1 tablespoon kosher salt
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely diced
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon kosher salt or to taste

Instructions
 

  • Bring a large pot of water to a rolling boil and stir in 1 tablespoon of kosher salt.
  • Add the Banza chickpea pasta shells and cook according to package directions until just al dente, usually 7 to 8 minutes.
  • Drain the pasta in a colander, rinse under cool water to stop the cooking, and let it drain very well.
  • While the pasta cools, add cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley to a large mixing bowl.
  • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, black pepper, and salt until emulsified.
  • Add the well-drained, cooled pasta to the mixing bowl with the vegetables and cheese.
  • Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
  • Cover the bowl and let the pasta salad rest in the refrigerator for at least 20 minutes to allow flavors to meld.
  • Give the salad a quick toss before serving and garnish with a little extra feta and parsley if desired.

Notes

For best texture with Banza pasta, avoid overcooking and make sure the pasta is very well drained before mixing to prevent a watery salad. Rinsing chickpea pasta after cooking helps remove excess starch and keeps the salad from becoming gummy. If making ahead, reserve a couple of tablespoons of dressing to stir in just before serving, as the pasta will absorb some of the dressing over time. You can easily add protein such as grilled chicken, canned tuna, or chickpeas to make this a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days, and refresh with a drizzle of olive oil or vinegar if the flavors seem muted.
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