Ingredients:

  • 8 oz Banza Chickpea Rotini or Penne
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp red wine vinegar
  • 3 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, sliced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, soaked and drained
  • 1/2 cup crumbled Feta cheese
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the Banza pasta and cook for exactly 7–8 minutes until al dente.
  2. Drain immediately and rinse under cold water for 30 seconds to remove excess starch.
  3. While the pasta is still slightly damp, toss with 1 tablespoon of extra virgin olive oil to prevent clumping.
  4. Soak the onions. Place the diced red onion in a small bowl of ice water for 5 minutes until the harsh aroma dissipates, then drain and pat dry.
  5. In a large mixing bowl, combine Greek yogurt, red wine vinegar, lemon juice, dried oregano, minced garlic, and black pepper. Whisk until smooth.
  6. In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, olives, and fresh parsley.
  7. Pour the zesty dressing over the salad and toss thoroughly. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to marinate.