• 16 oz whole-grain rotini cooked, cooled down
• 1 red onion diced
• 1 ½ cup cherry tomatoes halved
• 1 orange bell pepper seeds removed, diced
• 1 head broccoli diced
• 1 cup spinach finely diced
• ½ cup fresh dill chopped
• 1 cup chickpeas or extra firm tofu air fried & cubed
• ¼ cup vegan cheese

Creamy Dill Dressing

• ½ cup coconut yogurt unsweetened
• 3 tbsp pickle juice
• ½ lemon juiced
• 1 tsp dried parsley
• 1 tsp nutritional yeast
• 1 tbsp dijon mustard
• ½ tsp sea salt
• Freshly cracked black pepper