Quick Vegan Pesto Pasta Salad With Chickpeas And Olives

"Whether you make homemade vegan pesto or grab a dairy-free jar from the store, this pesto pasta salad is quick to toss together and packed with flavor. It's ready in just 20 minutes and features hearty chickpeas, juicy cherry tomatoes, and briny Kalamata olives. The sauce brings everything together with fresh herby flavor. And if you're looking for a crowd-pleasing option for warm-weather gatherings, this dish holds up beautifully at picnics and potlucks. Serve it as a main course or a fresh side alongside veggie burgers, sandwiches, or your favorite grilled recipes. If you're prepping ahead, cook the pasta a little softer than al dente. It will firm up slightly once chilled. This pasta salad is best enjoyed the day it's made. Store leftovers in an airtight container in the refrigerator for up to 3 days. "