Vegan Lemon Pesto Pasta Salad

Start by cooking your pasta according to the package directions, but aim for al dente. For chickpea pasta, 5 minutes of boiling was found to be perfect. Once the noodles are done cooking, drain and rinse thoroughly with cold water. Add the cooked pasta to a large bowl. To the bowl, add the diced red onion, diced green onion, cucumber slices, avocado chunks, and chopped parsley. Toss everything together gently. In a separate small bowl, combine the store-bought vegan basil pesto with 1/4 cup lemon juice and a pinch of water to thin it to a runny, thin consistency. Pour the thinned lemon pesto over the pasta and vegetable mixture. Mix everything until uniform and well coated. Serve cold. This pasta salad will last in the fridge for 2-3 days, making it ideal for meal prepping large batches.