Antipasto Inspired Pasta Salad!

Cook chickpea rotini according to package instructions. I drain it and add a little olive oil— this keeps it from sticking together and adds great flavour. Pasta Tips: 1. Do not forget to salt the water and cook for 6-8 mins max, do not overcook. 2. Stir often to avoid the pasta from clumping or sticking together. Some foam will appear, it’s normal. To a medium bowl, add drained pasta and then add pesto- toss to combine the pesto well. Next, add cherry tomatoes, cucumbers, sun-dried tomatoes, capers, bocconcini, salami, basil and sumac. Feel free to top with a little grated Parmesan and a pinch of Tabasco. It kicks it up a notch, delicious! Enjoy every bite!