NOTES: this pasta salad can be eaten cold or at room temperature, especially if using regular or whole wheat pasta. Most gluten-free pastas harden after refrigerating, so I recommend letting it reach room temp, or warming it before serving!
-1 Prepare the pasta as instructed on the package. Drain and set aside
-1 Prepare your vegetables by chopping up the spinach, bell peppers, olives and onion, and draining the chickpeas.
-1 In a small bowl, combine all of the dressing ingredients together and mix well until fully combined.
-1 Transfer the pasta into a large mixing bowl, and toss with 1/2 of the dressing.
-1 Add in the veggies, chickpeas, olives and feta cheese then toss together with the remaining dressing.
-1 Serve cold or at room temperature. The longer it sits in the dressing, the better!
-1 Leftovers will stay fresh in the fridge for up to 5 days.
