Sensitive Mommy: Recipe & Product Review {Banza Pasta Salad}

  • January 11, 2015

Finding interesting lunches has always been a struggle for me. I really don’t like sandwiches everyday and who could afford that with GF bread. 

While roaming the aisles of our local grocer Captain and I found Banza- Chickpea Noodles. I knew immediately I wanted to make Banza Pasta Salad. It may be the dead of winter here, but I don’t care, I live eating cold Italian pasta salad filled with veggies.  

Yum!  It is cold, fresh, delicious, easy and convenient for pre-made or make ahead lunches. 


Banza Noodles

  • 12 cup halved or quartered grape tomatoes
  • 12 cup chopped spinach
  • 12 cup yellow pepper
  • 12 cup diced carrots
  • 13 cup sliced olives
  • 13 cup Italian Dressing, GF


  1. Cook Banza noodles according to package, very specific directions!
  2. Mix all the ingredients in a large mixing bowl. 
  3. Serve warm or cold.


Divide into individual portions and store in refrigerator for lunches.

Above is 3 lunches for me with strawberries and GF pretzels and cheese. This recipe also gave me 5, 34 cup lunch servings for Captain. 

So easy, fast and healthy! Banza noodles pack a protein punch that should keep you full unt lunch!  

Product Review: Banza Noodles

⭐️⭐️⭐️⭐️4/5 GF Stars 

PROS: Great Flavor! Lots of protein, fiber and iron. All natural ingredients, no GMOs and made in GF, allergy-friendly facility in Detroit, MI, I ❤️ MI! 

CONS: Pay careful attention to he directions on the box to cook noodle correctly. I let mine go 30 seconds too long and they got squishy.  On ft he days I ate this for lunch it was a little too squished, so it defdinately needs less cooking time when storing for lunches.

PRICE: OK. I paid $3.99/box, on their site it is $30/ 6 boxes

Check out Banza:

Happy Lunching,

Sensitive Mommy

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