With the 4th of July quickly approaching, so are summer barbeques and cook-outs! This Italian pasta salad is the perfect side dish to take to your next outdoor gathering or celebration. With flavorful ingredients and colorful veggies, this pasta salad will be the hit of the party.

Ingredients:

• 1 box Banza Chickpea Rotini Pasta
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped cucumber
• 1 cup chopped cherry tomatoes
• 1/2 cup chopped Kalamata olives
• 1/2 cup shredded vegan parmesan (I use Follow Your Heart Dairy-Free Parmesan)
  
  Dressing:
• 1/2 cup avocado oil
• 1/3 cup red wine vinegar
• 1/2 clove garlic
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp nutritional yeast
• 1/2 tsp celery seed
• 1/2 tsp sugar

Instructions:

• Boil 1 box of Banza Chickpea Rotini Pasta for 6-8 minutes or until tender. Drain and let cool.
• Chop carrots, celery, cucumber, cherry tomatoes, and Kalamata olives.
• To make the dressing, combine avocado oil, red wine vinegar, 1/2 clove garlic (use a garlic press), Dijon mustard, dried oregano, dried basil, nutritional yeast, celery seed, and sugar in a mixing bowl. Stir to combine.
• In a large bowl, combine cooled pasta noodles, carrots, celery, cucumber, cherry tomatoes, Kalamata olives, and vegan parmesan. Pour dressing over top. Stir/toss to combine. Enjoy!