This gluten free, dairy free, soy free creamy vegan pasta salad will leave your mouth watering for more!
In a medium pot bring 4 cups of water to a boil. Add in pasta and cook for 6 minutes. The pasta should still be a little firm to ensure there is no breakage.
Drain pasta and rinse with cold water. NOTE: there will likely be a film covering the pasta, this is normal as it is made from chickpeas and is washed away during this step.
Combine pasta, mayo, bell pepper and zucchini in a large bowl and mix. Add in salt, pepper, cumin and garlic powder.
Cover bowl with lid or cling wrap and refrigerate for at least 2 hours.