Warmer weather is upon us, spring days are here, and we are all looking for those lighter side dishes to serve at backyard bbqs and picnics. Depending on where you live, you may still be on “lockdown” , but that doesn’t mean you can’t enjoy a backyard picnic or BBQ with those you have been in quarantine with!
This pasta salad came together very quickly one afternoon with simple ingredients I had on hand already. I had picked up a several boxes of Banza chickpea pasta at the grocery store at the beginning of our quarantine adventure. I figured it would be a good time to experiment with it as a both a main dish and a side dish. Happy to report its delicious hot or cold.
I also happened to have on hand my favorite olive oils and flavored balsamics from local Manassas Olive Oil Company , my go to shop for artisan goodness!
If you don’t have access to those flavors, use what you have on hand. FYI- the shop SHIPS! Just sayin’!
Make a batch of this and drop off on Mom’s doorstep for a Mother’s Day lunch surprise! It tastes even better the next day, so she’ll have leftovers for the next day!
Chickpea Pasta Salad (served cold)
1 Box Banza chickpea pasta (I used rotini shaped) cooked
1 medium tomato, chopped ( I used cherry toms, some whole, some cut in half)
1 medium cucumber, diced
1/2 cup fat free feta cheese
2 tbsp. olive oil
1/4 cup balsamic vinegar
lemon juice (optional)
salt and pepper to taste, and any fresh herbs or spices you like, especially if you don’t use the flavored oils and balsamics!
Add all ingredients except salt, pepper and seasonings to large mixing bowl and combine. Season with salt, pepper and seasonings if desired. Drizzle with lemon juice and serve !