Pasta salad is a great addition to a summer cookout! Next time you make it, try switching it up to make it more nutritious…but still delicious. ūüėČ How? Use bean noodles, load it up with colorful veggies, and incorporate healthy fats into the dressing!


  • One package Banza chickpea noodles
  • Vegetables of choice (we used cucumber, tomatoes, shredded carrots, and peppers – other options include broccoli, cauliflower, spinach, etc.)
  • Optional: olives

For the dressing 

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • freshly ground salt and pepper, to taste
  • Optional: 1 tbs tahini to make it a little creamy!


  1. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package’s directions. Drain and set aside.
  2. Meanwhile, prep the veggies.
  3. Place all ingredients for the dressing in a blender (or use an immersion blender) and blend until fully combined.
  4. In a large bowl, combine the pasta, veggies, and dressing. Stir well.
  5. Serve immediately or cover and refrigerate until ready to serve