The folks at Banza kindly sent me a free sample variety pack of their pasta to try. This in no way impacts this review; my opinion is 100% my own.
While I love Ronzoni, Barilla and Tinkayada gluten free pasta, I am always looking for tasty alternatives.
Banza is made from chickpeas. I have never come across this type of pasta before, so I thought I would give it a try, and share my review with all of you.
I have never been able to make a decent macaroni salad with gluten free pasta. It gets really hard when it is chilled. So the first box I opened was the elbows. I cooked them according to package directions. I usually use a microwave pasta cooker, but in this case, I wanted to follow the directions, so I boiled some water on the stovetop.
I cooked the pasta for seven minutes, drained, then rinsed with cold water. So far, so good. I mixed it up with some mayonnaise dressing, and put it in the fridge to chill. Nothing fancy here; I just really wanted to see how the pasta held up.
Even today, the day after making it, it is holding up well. It is a bit firm, but not hard. It has a mild beany taste, but nothing off-putting. I really like it.
I will be taste testing the other pasta shapes (penne, shells and rotini) at future dates, and will review them then.
I would definitely recommend Banza. You can find more information on their pastas, and how to buy them here.
If you are looking for a healthy alternative to gluten free pasta made from corn and rice, give Banza a try!