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High Protein Banza Pasta Salad

A vibrant and nutritious pasta salad made with Banza chickpea pasta, fresh vegetables, tangy feta, and a zesty homemade dressing, perfect for potlucks and meal prep.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 oz Banza chickpea pasta for that delightful protein boost
Vegetables
  • 1/4 cup red onion, diced adds a nice crunch
  • 1.25 cups cherry tomatoes, halved sweetness mingles with acidity
  • 3 cups arugula peppery and nutritious
  • 1 large red bell pepper, diced for color and crunch
  • 1 large yellow bell pepper, diced adds sweetness
  • 1 large green bell pepper, diced freshness overload
  • 2 cups cucumber, diced cool and refreshing
  • 1/2 cup kalamata olives, pitted and sliced for a briny kick
  • 1/4 cup fresh parsley, chopped for freshness
Dressing
  • 2 tbsp olive oil base of our lovely dressing
  • 1.5 lemon juiced for that zesty flavor
  • 2 tbsp red wine vinegar adds depth
  • 1 tsp Dijon mustard for a hint of spice
  • 3 cloves garlic, minced for aromatic flavor
  • 1 tsp oregano herbaceous goodness
  • 3/4 tsp salt to taste
  • 1/2 tsp black pepper for a little heat

Method
 

Preparation
  1. Prep your veggies: Dice the red onion, halve the cherry tomatoes, chop the parsley, dice the cucumber, and cut the bell peppers into bite-sized pieces. Mince the garlic.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the Banza chickpea pasta and cook until al dente (about 8-9 minutes). Drain and rinse with cold water to cool it down.
  3. Whisk the dressing: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
  4. Combine ingredients: In a large bowl, add the cooled pasta, prepared vegetables, and crumbled feta.
  5. Dress it up: Pour the dressing over the pasta and toss gently until well coated.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes. Toss before serving and adjust seasoning if needed.

Notes

This salad can be made ahead of time and actually tastes better the next day. Store leftovers in an airtight container in the fridge for up to three days.