Lemon Pepper Pasta Salad

Okay, run and go make this. Now. It's so good!! I took a bite to taste the flavor and adjust and all I could say was, "Oh, shit" because YUM. Plus, this makes a large batch so you can cook it once and get 3-4 servings and it's ready in about 20 minutes- win, win!

Ingredients

• Banza pasta of your choice (I like cavatappi)

• Avocado oil

• 1/2 Cucumber

• 1/2 Red onion

• Handful of sun dried tomatoes

• 3 large spoonfuls of olive tapenade (could also roughly chop mixed olives)

• 1 Bell pepper

• 1/2 a lemon juiced

• Vegan parmesan (I like violife)

• Salt/pepper (roughly a teaspoon of pepper depending on preference)

• Garlic

Directions

1. Start boiling water and make pasta as directed.

2. While you wait for the water to boil, start to prep the veggies- dice onion, bell pepper, and cucumber. Roughly chop the sun dried tomatoes.

3. Add all veggies to your large bowl. Add olive tapenade, salt/pepper, and garlic. Drizzle about a tablespoon of avocado oil and mix well.

4. When pasta is done, rinse well! It helps cool the pasta faster plus, with chickpea pasta it tends to stick so a good rinse helps prevent that. You want the water to run clear through your colander.

5. Add pasta to veggies, juice the lemon, and add parmesan. Mix it up!

6. Enjoy!!