Roasted Greek Veggie Pasta Salad – Roasted veggies tossed with Banza’s chickpea pasta and a Greek inspired vinaigrette is an easy, filling, plant-based meal!
I’m kicking off the month with a brand new plant-based recipe. I have a feeling this pasta “salad” is going to be on repeat all spring and summer.
I created this recipe as part of Banza’s May “Banza Plus Plants” recipe challenge. The mission? Create and share plant-based pasta recipes that taste great and make eating veggies a breeze.
Banza isn’t a strictly vegetarian/vegan company, but they ARE into eating more plant foods (hey, just like me!)
Have you heard of/tried Banza pasta? It’s available TONS of fun shapes – wagon wheels, anyone?! – and it’s made from chickpeas!
Yes, chickpeas! Meaning it contains zero wheat, making it a great choice for anyone avoiding gluten.
Chickpeas – a type of – are loaded with protein, fiber, and minerals. The result? A pasta that is higher in protein and fiber (aka more filling) and lower in carbs (aka less impact on your blood sugar) than traditional wheat pasta.
You cook it just like any other variety of pasta, with a pot of boiling water and 10ish minutes. The best part? It tastes SO good. As someone who has tried lots of gluten free pasta options, Banza is by far the best tasting with the best texture. There’s ZERO sticky, gummy mess unlike some pasta (brown rice pasta, I’m looking at you.)
Okay, back to the recipe! I chopped a bunch of veggies – bell peppers, red onion, zucchini, and cherry tomatoes – like so:
And tossed them with olive oil, lemon zest, sea salt, and dried oregano before roasting.
While the veggies roasted, I cooked Banza rotini according to the package directions and shook up a Greek inspired vinaigrette. Literally, shook it.
Tip – the quickest & easiest way to mix up a vinaigrette is toss ingredients in a jar, seal with a lid, and shake away! This one is made with olive oil, lemon juice, red wine vinegar, dried oregano, salt, garlic, and a bit of red pepper flakes for a little added warmth.
I tossed the pasta, veggies, some chopped kalamata olives (I mean, I couldn’t forget those…), and the vinaigrette together in a big bowl and that’s it! Done!
You can eat this pasta salad warm, at room temperature, or cold, if that’s your thing! I liked it best warm with an extra squeeze of lemon juice.
Enjoy this Roasted Greek Veggie Pasta as a main dish for lunch or dinner or as a side at summer picnics and bbqs!
If you’d like to learn more about Banza, visit their website here or follow @eatbanza on Instagram.
Disclaimer: I participate in Banza’s RD Ambassador program. Banza was kind enough to provide product and the adorable stamped fork you see pictured here as part of their Banza Plus Plants recipe contest.
- Roasted Greek Veggie Pasta
- 1 8oz box Banza pasta (I used rotini, but they have lots of fun shapes!)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium red onion, sliced
- 1 medium zucchini, sliced and cut into 1/2 rounds
- 1 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, roughy chopped
- 4 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- zest & juice of 1 lemon
- 2 garlic cloves, finely minced
- 1 1/2 tsp dried oregano, divided
- 1 3/4 tsp sea salt, divided
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- chopped parsley, for topping, optional
- Preheat oven to 400 degrees. In a large bowl, toss chopped peppers, onion, zucchini, and tomatoes with 2 tbsp olive oil, lemon zest, 1 tsp sea salt, 1/2 tsp pepper, and 1 tsp dried oregano.
- Spread veggies on baking sheet and roast 20-30 minutes.
- While veggies roast, cook Banza pasta according to package directions, then drain, rinse, and set aside.
- Prepare vinaigrette by combining remaining 2 tbsp olive oil, lemon juice, red wine vinegar, garlic, 3/4 tsp sea salt, 1/2 tsp dried oregano, and red pepper flakes. I like to shake it up in a jar!
- In large bowl, toss pasta and roasted veggies with vinaigrette. Garnish with chopped parsley if desired. Serve warm.