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Mediterranean Pasta Salad with Tzatziki

A refreshing and nutritious take on the classic pasta salad! Made with Banza chickpea pasta, it has enough protein to be a main course or to feed a crowd as a side dish. Tzatziki also makes a great dip on its own - see note below.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 - 8

Ingredients
  

  • 9- oz package Banza chickpea pasta* - I used cavatappi
  • 3 cups, packed, lacinato/Tuscan kale - about ½ bunch
  • 1 small cucumber, roughly peeled & chopped into small chunks (~1 cup)
  • 1 cup grape tomatoes, halved
  • ⅓ cup sundried tomatoes (drained if in oil), sliced
  • ¼ cup hemp seeds - optional
  • ½ cup crumbled feta cheese - optional

Tzatziki

  • ½ cup plain Greek yogurt, ideally grass-fed**
  • ½ tsp lemon zest from ½ large lemon - optional
  • 3 tbsp fresh lemon juice, from 1 large lemon
  • 1 tbsp, lightly packed, minced fresh dill (from several sprigs)
  • 1 large garlic clove, pressed or minced (~½ tsp)
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp fine sea salt
  • freshly ground pepper

Instructions
 

  • Cook pasta according to package directions - I cooked the cavatappi for 8 minutes. Drain, rinse and set aside.
  • Meanwhile, prepare the kale: rinse and dry it well, remove the tough stems, and chop into small pieces. Add it to a large bowl, sprinkle with salt, and massage it until it softens (see Kale Tips).
  • Prepare the rest of the salad ingredients and add to the bowl. Add the cooled pasta.
  • In a small bowl, whisk together all of the tzatziki ingredients. Taste and adjust seasonings if needed. Pour tzatziki over the pasta mix and use a large spoon or spatula to mix it well. Garnish with lemon slices and more thyme or other fresh herbs.
  • The salad will keep in the fridge for 4-5 days.

Notes

*Banza is sold at Whole Foods and most grocery stores, and online at Amazon, Thrive Market (referral link for 25% off), Fresh Direct, etc. If you can’t find it, I’d recommend whole-wheat or brown-rice pasta.

**I used non-fat yogurt but use low- or full-fat for a slightly richer sauce.
 
Feel free to add more veggies - chopped bell pepper or minced red onion would be great additions. You can use other greens instead of kale but I would wait to add them until just before serving, and note that they won’t hold up as well in leftovers.
 
To make the tzatziki as a dip: skip the olive oil, reduce the lemon juice to 2 tbsp, and add the chopped cucumber straight into the yogurt mix.