I’m so excited to share my first recipe with you all!! I love cooking and baking and can’t wait to share some of my favorite kitchen creations.
This is one of my favorite pasta salads. I used to make this recipe with regular pasta, (which is also delicious!) but recently I’ve started following an anti-inflammatory diet and chickpea pasta (Banza is my favorite!) is a great alternative to regular wheat pasta. It offers much more protein and fiber and keeps you fuller, longer. I don’t eat red meat, so any time I can sneak extra protein into my meals—I’m happy. I’ve tried several pasta alternatives (red lentil, brown rice, quinoa…) but I have found that chickpea is the tastiest and most comparable to wheat pasta. I love all the fun shapes Banza pasta comes in. For this recipe I like using wheels, elbows, or shell shaped—which you can see on the right!
Another reason I love this salad is for its versatility. You can easily add or substitute your favorite ingredients. Try switching feta cheese for parmesan, shrimp for chicken, spinach for arugula, red onion for shallot, or turkey bacon for regular bacon! You can also add bell peppers, cucumber, fresh dill, fresh parsley…the options are endless.
This salad is perfect for a summer night and pairs perfectly with a side of roasted veggies or a light soup. Enjoy this chicken “pasta” salad and let me know what you think!
Chicken (Banza) Pasta Salad
Ingredients
- 1 8 oz box Banza pasta (your pasta shape of preference)
- 2 boneless skinless chicken thighs
- 1 tsp garlic powder
- sea salt
- fresh ground pepper
- 1 tbsp olive oil
- 2 slices turkey bacon (or regular bacon)
- 1 cup grape tomatoes (halved)
- 1 cup spinach
- 1 shallot (sliced)
- 1/4 cup feta cheese
- 1/4 cup kalamata olives (sliced)
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp italian seasoning
- 2 garlic cloves (smashed)
- 1 tbsp dijon mustard
- 2 tbsp fresh basil (chopped)
- salt & pepper to taste
Instructions
- In a pot of boiling water, cook Banza pasta according to package directions until al dente. Drain and transfer to large serving bowl.
- Season chicken thighs with garlic powder, salt, and pepper. In a large skillet over medium heat, heat olive oil. Cook chicken until golden and cooked through, about 8 minutes per side. Let rest then cut into bite sized pieces.
- Meanwhile, make dressing: In a small bowl, whisk together oil, vinegar, Italian seasoning, garlic, mustard, and basil. Season with salt and pepper.
- In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss, and serve!
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