simple + delicious, this pesto pasta salad is an easy go-to lunch option. it can be enjoyed cold or warmed up. garden-fresh basil, tomatoes, and cucumber make this a summer go-to meal!
i love making pesto in the summer and used our garden fresh basil to make walnut pesto to add to this salad. fresh pesto can also be enjoyed on a sandwich, with crackers, on chicken or on pizza. it is extremely simple to make, but also available in most grocery stores if you don’t have fresh basil available!
banza pasta is a favorite of mine. it’s high in protein (23g/serving) + fiber (8g/serving), it makes meatless meals satisfying and tasty! any other type of pasta could work in this recipe, but you may need an alternate protein source if you do not choose to substitute with a high-protein option like chickpea pasta. below, you can see the penne and rotini pastas, but banza has all types of pastas to fit in to whatever dish you choose to make. chickpea pasta is often found on the health food aisle of the grocery store, but as it grows in popularity you may find it with the other pasta in some stores.
preparing this pasta takes less than 30 minutes! you can alter the recipe to include alternate toppings, such as fresh chopped zucchini, onion, chicken, or spinach. it can be enjoyed as a main course or side dish, and is easy to transport in a lunch bag to work or school. it’s also delicious served cold or hot – so basically the perfect meal.
Chickpea Pesto Pasta Salad
Ingredients
- 8 oz chickpea Pasta
- 7 oz pesto homemade or jarred
- 8 oz fresh mozzarella cheese can use vegan mozzarella
- 10 oz grape tomatoes (1 pint) can use any type of tomatoes
- 1 cucumber
Instructions
- Boil chickpea noodles in water per package instructions.
- While noodles are boiling, halve and slice cucumber, halve tomatoes, and cut mozzarella into bite-sized pieces.
- Drain noodles and let cool.
- Mixed noodles, pesto and chopped cucumbers, tomatoes and cheese in a bowl.
- Enjoy! Store in refrigerator up to 5 days.