Ingredients (8 servings): • 16 oz rotini • 2 cups bell pepper • 1 cup diced celery • 1.5 cups chickpeas • 1 cup cucumber • 1 cup red onion • 2 cups cherry tomatoes • 1 cup black olives • 1/2 cup dill Dressing: • 1/2 cup @siggisdairy plant-based plain yogurt • 1/3 cup olive oil • 1 tbsp lemon • 1 tsp salt • 1 tsp garlic • 1 tsp dried dill • 1/4 tsp onion powder • 1 tsp dried parsley • 1/4 tsp pepper • 1 tsp dijon mustard Instructions : • 1. Cook pasta and chop the veggies. • 2. Mix dressing ingredients in a bowl. • 3. Strain pasta and run cold water over it. Add into large bowl with veggies and pour dressing on top. Mix! • 4. Keep in fridge for up to 5 days! Eat it for lunches all week long. Credits to @healthygirlkitchen This doesn’t have to be a vegan / veget