Gluten Free Pasta Salad

Yay!!! Finally a gluten free pasta I like well enough to write about!

I was given a recommendation that this pasta was good so I had to try it for myself. I was a bit nervous when buying because it was at Costco and of course, the box had 5 bags of pasta in it 😳, but I put trust in the recommendation and went for it. And yes, I will be using all 5 bags!

The pasta is made from a chickpea base, and the additional ingredients are all healthy. Some gluten free pastas I have tried in the past seem to have a gritty texture to them, this Banza pasta did not have that gritty texture, but instead held the texture of a regular pasta that I was used to. And I have missed my pasta salads over the years of avoiding gluten in my diet!! They are back now, and it will be so fun trying all of the different combinations of ingredients for pasta salads.

What goes in a pasta salad? I think the answer to that is whatever you have in your refrigerator! (or garden!) And what is the best dressing to put on a pasta salad? Whatever dressing is your favorite!

Here was my first pasta salad made with Banza pasta. I made it with some of my favorite ingredients so you can try this, or be creative with your ingredients! The goat cheese is amazing in this combination, it kinda falls apart and adds a creaminess to the texture of the salad and a bit of sweetness that comes with goat cheese. The feta works well too and adds a bit of a Greek flare to the flavors.

INGREDIENTS -

8 oz Banza rotini pasta
1 cup cucumber, diced
1 cup marinated artichokes, sliced into bite size pieces
6-8 cherry tomatoes, sliced in half or quarters
Handful of baby kale, chopped
2 cups red cabbage, chopped
1 chicken breast, cooked and diced
1/2 cup crumbled goat or feta cheese
1/4 cup diced red onion

FOR THE VINAIGRETTE -

1/4-1/2 cup olive oil, depending on how big your salad has grown!
2 -4 Tbsp balsamic vinegar
1 tsp salt and pepper

Again - this is what I had available, a chicken breast leftover from a previous dinner, just enough marinated artichokes leftover in a jar, some kale out of the garden . . . this is a recipe that allows you to be creative! Here’s a list of ideas for next time, I can’t wait!

Olives, cilantro, basil, shredded carrot, tofu, broccoli, marinated mushrooms

I followed the directions on the pasta package and cooked it for 9 minutes. Then pour the pasta into a colander, drain and rinse with cold water. Add the pasta to a large bowl and toss with a little olive oil to keep it from sticking. Whisk together the vinaigrette ingredients in a small bowl. Add all of your ingredients to the pasta and then blend in the dressing.

This makes a colorful and beautiful presentation, and the flavor is terrific. A perfect summertime salad!! Enjoy!