BLT Banza Pasta Salad
This Banza pasta salad is packed full of delicious BLT flavors and is perfect for a picnic, BBQ, or dinner at home. If you've never had Banza pasta, it is a gluten-free pasta made from chickpeas. It tastes just like normal pasta and is the perfect choice for this easy dinner or weekly meal prep.
Servings: 4
Calories: 329kcal
Ingredients
For the salad:
- 8 oz Banza pasta
- 6 pieces bacon, cooked and chopped
- 1 cup cherry tomatoes, halved
- 4 cups chopped romaine
- ½ cup red onion
For the dressing:
- ¾ cup ranch dressing
- ½ of a jalapeño (adjust according to preference)
- 1 tablespoon apple cider vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Begin with cooking the Banza pasta noodles according to package directions.
- While you are waiting for the pasta water to come to a boil and for the pasta to cook, begin to cook the bacon according to your preference—using a skillet over the stove top, the oven, or the air fryer are all great options! Once the bacon has cooled, break or chop it into small pieces.
- Drain the cooked noodles and add them to a medium bowl. Drizzle a small amount of olive oil or avocado oil on them to prevent them from sticking. Place them in the fridge to cool.
- Cut the lettuce, onion, and tomatoes.
- Next, prepare the dressing. Add the ranch dressing, jalapeno, apple cider vinegar, salt, and black pepper to a blender or food processor. Blend for 20-30 seconds or until the dressing is smooth.
- Assemble the salad. Add the chopped romaine, cooled Banza noodles, chopped bacon, cherry tomatoes, and red onion. Toss the salad. Next add the desired amount of dressing. If you plan to have leftovers, we recommend dressing each individual portion of salad.
Nutrition
Serving: 8oz +44g dressing | Calories: 329kcal | Carbohydrates: 39g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 856mg | Potassium: 760mg | Fiber: 7g | Sugar: 8g
