Pasta salad is a dish that we often think of in the spring and summer months as a Pot Luck fare. However, with some seasonal ingredient swaps and a base of protein-rich chickpea pasta, pasta salad can be a wonderful meal in the fall and winter months.
Recently Banza graciously sent me a few boxes of their pasta to test. The whole family quite enjoyed the filling and hearty texture. With 25 grams of protein and 13 grams of fiber per 3.5 oz serving (compared to 13 grams of protein and 3 grams of fiber in plain white pasta), Banza’s nutritional profile gives you much more bang for your buck! It’s non-GMO and gluten-free making it a wonderful choice for those with dietary restrictions.
This recipe is best served warm, right after cooking. Feel free to switch out the seasonal vegetables to suit your family’s preferences. Stir in some fresh baby spinach or well massaged kale to up the nutrition content even more! The dressing is a sweet and tart combo of citrus juices, mustard, and maple syrup to balance out the earthiness of the brussel sprouts. I will also note that the dressing for this pasta salad is oil-free as I try to avoid oil, but if you are comfortable eating oil and are serving people that are used to that texture of dressing, you may want to add 1/4 of organic extra virgin olive oil to thicken the dressing.
Warm Winter Pasta Salad
- 1 box of Banza pasta (shape of your choice)
- 2 cups brussel sprouts, cut into quarters
- 3 cups butter nut squash, peeled and diced
- 1 green apple, diced
- 1/4 cup raw pumpkin seeds
- 1/4 cup fresh orange juice
- Juice of 1 lemon
- 1 TBS spicy brown mustard (you may use Dijon if you prefer)
- 1-2 tsp maple syrup (to taste)
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat oven to 425 degrees
- Season brussel sprouts and butternut squash to taste with salt and pepper and spread on a baking sheet.
- Bake for 30-35 minutes until the vegetables are fork tender.
- While the veggies are baking, cook the Banza pasta in a large pot of salted water to package directions. Drain and set aside.
- To make the dressing, whisk together the orange juice, lemon juice, mustard, maple syrup, salt, pepper, and oil (if you are using any). Set aside.
- When the vegetables are done cooking, stir together cooked pasta, roasted vegetables, diced apple, pumpkin seeds, and dressing.
- Serve pasta salad immediately. Serves about 4 as a main dish or 8 as a side dish.
Full disclosure: This blog post contains some affiliate links. Meaning, basically, if you make a purchase from any of these links it doesn’t cost you anything extra, but I may make a little money. So thank you in advance for supporting my family. I am not sponsored by any products or brands featured. I was sent Banza pasta for consideration only and was not compensated for this review or recipe. All opinions are my own.