Appetizer / Side Dish / Salads

Spring Salad with Banza Noodles

Spring Salad with Banza Noodles

Prep time

15 minutes

Cook time

10 minutes


4 servings

A perfect side dish for your next grilling event, bbq, or family dinner! This pasta dish is bright with a perfect mixture of delicate textures. Plus, we partnered with our friends at Banza for a chickpea-based, protein-forward, and naturally gluten-free noodle. The dressing is perfectly-sweet, with a refreshing citrus bite from our Cucumber Lemon Balsamic Vinegar. Enjoy!

In this recipe

Cucumber Lemon Balsamic Vinegar
Original Extra Virgin Olive Oil (500ml)
Best seller


Cucumber Lemon Dressing: 

  • 2 tbsp lemon juice 
  • 2 tbsp Kosterina Cucumber Lemon Balsamic Vinegar
  • 1 tbsp shallot, finely minced
  • 2 tsp maple syrup 
  • 1/2 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/2 cup Kosterina Original Extra Virgin Olive Oil

Pasta Salad: 

  • 1 bunch asparagus, ends removed, chopped into bite-sized pieces 
  • 1 cup shelled green peas
  • 1 package (8 oz) Banza Penne 
  • 3 scallions, sliced
  • 1 cup radishes, sliced and julienned 
  • 1/2 cup parsley, chopped 


  1. 1

    In a large jar or liquid measuring cup, whisk together all of the ingredients for the dressing until completely combined. Set aside. 

  2. 2

    Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Add the asparagus to the pot and boil for about two minutes, then use a slotted spoon to remove from the pot and submerge in the ice water. Next, add the peas to the boiling water for a few seconds, then use a slotted spoon to transfer them to the ice water. 

  3. 3

    Bring the water back up to a boil and add the box of Banza Penne. Cook according to package directions and drain. 

  4. 4

    Transfer the Banza noodles to a large bowl. Drain the asparagus and peas and add them to the pasta, along with the scallions, radishes, and parsley. Toss with the dressing.