A light and refreshing pasta salad packed with chickpea pasta, spinach, cherry tomatoes, and sundried tomatoes, perfect for a summer lunch. Tossed with avocado and a squeeze of lemon juice for extra flavor.
1: Cook chickpea pasta according to package instructions and cool it under running cold water.
2: Slice the spinach and halve the cherry tomatoes.
3: Slice the sundried tomatoes.
4: In a bowl, combine the cooked chickpea pasta, sliced spinach, halved cherry tomatoes, sliced sundried tomatoes, and the sundried tomato oil/brine.
5: Add the avocado (sliced or mashed) and a squeeze of lemon juice.
6: Sprinkle with parmesan cheese or cheese of choice and add cracked pepper to taste.
7: Toss everything gently to combine and serve.
