bonus points for high-protein.
16 ounces rotini or other small pasta (tri-color looks pretty)
2 cups diced bell pepper
1 can chickpeas, rinsed and drained
2 mini cucumbers, sliced
1 red onion, diced, or 3 shallots
2 cups cherry tomatoes, halved
Dressing:
1/2 cup plain yogurt (can used plant-based if vegan)
1/3 cup olive oil
1 tbsp lemon juice
1 tsp each salt, garlic powder, parsley, dill
1/4 tsp each onion powder, black pepper,
1 tsp dijon mustard
Cook pasta according to package directions and cool fully. Combine pasta with all vegetables. Mix the dressing and combine.