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Banzanella Pasta Salad

Banzanella Pasta Salad
  • For the Salad
  • 1 box Banza wheels
  • 1 ½ lbs tomatoes, chopped and divided
  • ½ red onion, finely sliced
  • 4 oz. mozzarella balls
  • ½ avocado
  • ½ cup loosely packed fresh basil, finely chopped
  • 3 tbsp extra virgin olive oil, divided
  • Salt and Pepper, to taste
  • For the Vinaigrette:
  • 2 tbsp extra virgin olive oil
  • 1 ½ tbsp red wine vinegar
  • 1 clove of garlic, finely minced
  • 1 tsp dijon mustard
  • 1 tsp kosher salt
  1. Place half of the cut tomatoes onto a baking tray and drizzle with 1 tbsp of olive oil plus a generous pinch of salt and pepper. Broil on high for 5-7 minutes, or until tender.
  2. In the meantime, bring a large pot of salty water to a boil, then add in the Banza wheels. Cook for 7 minutes, stirring occasionally. Drain but do not rinse.
  3. Heat 2 tbsp of olive oil in a large saut̩ pan over medium heat. Once warm, add the drained wheels to the pan and saut̩ for 2-3 minutes, until slightly crispy.
  4. Add the pasta to a large bowl with the broiled tomatoes, remaining raw tomatoes, red onion, avocado, mozzarella, and fresh basil.
  5. Whisk all of the dressing ingredients together in a small bowl, then pour over the salad. Mix well and serve!

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