Ingredients

• Ingredients Scale 1x2x3x 16 oz. bowtie pasta (or your favorite small pasta) 1 cucumber, diced 1 red bell pepper, cored and diced 1 orange bell pepper, cored and diced 1 yellow bell pepper, cored and diced 4 oz. cherry tomatoes, sliced in half 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed Zesty Garlic Lemon Dressing 4 large garlic cloves, minced juice of 2 lemons (about 1/4 – 1/3 cup) 2 tablespoons dijon mustard 1 – 2 tablespoons olive oil mineral salt & fresh cracked pepper, to taste

Preparation

• Instructions Pasta: Cook the pasta according to package directions. Dressing: In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside. Assemble salad: Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat. Chill: Place in the refrigerator to chill for a few hours or enjoy as is. Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan. Enjoy the simples! Serves 6 – 8 Store: Leftovers can be stored in an airtight container in the fridge for up to 5 – 6 days. This is a great salad for a pot-luck or family/work gathering. Can be made 1 – 2 days in advance.