This pasta salad with dijon vinaigrette is simple to make with pasta, chickpeas, cherry tomatoes, fresh basil, and baby spinach. Toss in the dijon vinaigrette for a full flavor.
Boil pasta according to package directions. Take off heat immediately when done and fun under cool water, set aside.
Whisk together white wine vinegar, coconut aminos, agave, tahini, dijon mustard, pepper and water Set in fridge to cool.
Toss together cooked pasta, chickpeas, basil, baby spinach, dressing and nutritional yeast. Sprinkle vegan parmesan on top if desired
If meal prepping then portion into individual dishes. Cover and store in fridge. Take out when ready to eat.