Mediterranean Pasta Salad

Who loves pasta? I know our family is a big fan. Pasta is an easy, affordable, and healthy side dish or entrée. That is right… pasta can be healthy!

When it comes to carbohydrates, we want to choose foods that are packed with fiber and micronutrients. Legume or bean-based pastas check all the boxes. In one serving of Banza Pasta there is 50% more protein and 3x more fiber than in one serving of the average pasta. One serving has 11 grams of protein and 5 grams of fiber! One serving is also an excellent source of iron and a good source of magnesium and potassium.

When I meet with clients, I am often told that they are going to cut out all the carbs, including pasta, to lose weight. I love to share that they do not have to give up pasta in their efforts to eat healthfully. Here is one of my favorite ways to eat pasta. Leftovers are perfect for weekday lunches!


Mediterranean Pasta Salad


1 box (8oz) of your favorite Banza Pasta (I love Rotini for pasta salad)

1 can (15.5 oz) chickpeas, drained and rinsed

3 mini-English cucumbers, diced

2 Roma tomatoes, diced

¼ red onion, diced

10 Kalamata olives, diced

¼ cup parsley, chopped


Italian Dressing

1/3 cup extra virgin olive oil

2 Tbsp red wine vinegar

1 lemon, juiced (3 tbsp)

2 cloves garlic, peeled and minced

1 tsp dried oregano

Salt and pepper


  1. Cook pasta according to the instructions on the box.
  2. While pasta is cooking, make the dressing. Combine olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper in a mason jar. Give it a good shake.
  3. Once cooked, drain pasta in a colander and rinse with cold water. Transfer to a large mixing bowl.
  4. Add the chickpea, cucumbers, tomatoes, red onion, olives, and parsley.
  5. Pour the dressing over the mix and toss to combine. Add more olive oil, lemon, salt or pepper as needed.


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